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V 



ALEXANDER'S 

FAMILY FRIEND. 



A COLLECTION OF 

THE MOST VALUABLE INFORMATION AND RECIPES 

ON EVERY SUBJECT OP EVERYDAY LIFE. 

COOKING RECIPES NEVER PUBLISHED BEFORE: 

"DOMESTIC MEDICAL REMEDIES THAT WILL SAVE LIFE 

WHEN THE DANGER IS TOO GREAT TO WAIT FOR A PHYSCIAN. 

AND INSTRUCTIONS IN THE BEAUTIFUL ARTS OF 

MAKING LEATHER, HAIR, WAX, AND SHELL FLOWERS: 

PRESERVING NATURAL FLOWERS: CRYSTALIZING 

NATURAL FLOWERS: AND COVERING YASES 

WITH FLOWERS AND BIRDS. 



ALSO 
RECIPES FOR THE FOLLOWING CELEBRATED ARTICLES; 

GODFREY'S CORDIAL, CARROT OINTMENT 

GERMAN BITTERS, PICKALILY SAUCE 

AND PARISIAN ENAMEL. 

ALSO 
HOW TO TELL COUNTERFEIT MONEY WITHOUT A DETECTOR. 





v/ PHILADELPHIA : 
C. W. ALEXANDER, PUBLISHER. 
224 South Third Street. 



Entered according to Act of Congress, in the year 1867, by C. W. ALEXANDER, 

in the Clerk's Office of the District Conrt in and for the Eastern District of 

Pennsylvania. " 



— . 



A 






* 



THE 

FAMILY FRIEND. 

INTRODUCTION. 



The whole community have been, for many years past, run clown with 
Cook Books of which they could not use one twentieth of the recipes, be- 
cause they were always made up by professional Cooks in Hotels and not 
therefore of much good in small or even large families. They have also 
been surfeited with Medical Books which they could not understand, and 
they are deceived every two weeks with what are misnamed Counterfeit 
Detectors; that really help the rogues instead of exposing their knavery. 

Our object in bringing out this work is to remedy this, and for the use 
of everybody, to gather together whatever is really of practical value to 
you in your everyday life. We have been nearly Ten years in obtaining 
all the various recipes and facts contained in this book, besides expend- 
ing large sums of money for valuable and hitherto unknown recipes, all 
of which have been thoroughly tested. In order to make a wide spread 
interest in the continuation of our project we make all persons buying 
this book the following offer. 

If you know any valuable recipe either medicinal, or cooking, or 
tor anything else send it to us; and ip we insert it in our book we 
will pay you liberally for it. 

As Money is the most important medium of exchanging values, and as 
it is equally important, therefore, that people should be able to tell good 
money from bad the moment they see it, we deem it appropriate to begin 
with 

HOW TO DETECT BAD MONEY. 

Counterfeiters of Paper Money, and Makers of Spurious Coins always 
depend for success in their nefarious operations, on the fact that the greet 

19 



20 THE FAMILY FRIEND. 

mass of people are unacquainted with the character of genuine work- 
manship and skill expended upon the making of good paper and metallic 
money. This first, and next, the carelessness of most people in taking 
money without inspecting it/ We are firmly convinced that if every one 
were taught how to detect bad money at sight, there would be do more 
counterfeits, and no more loss thereby to the community. We are inform- 
ed by a late officer of the Treasury Department that there are over Sixty 
Thousand persons in the United States who live by Counterfeiting! and 
that the people lose thereby not less than fifteen or twenty millions of dol- 
lars annually. The worst ot it is that this fearful loss comes upon the* 
poorer classes, who, not handling much money, do not get the experience 
that business men, bankers and brokers have. 

Bankers and Treasury experts always tell money by examining 
First; The Engraving. 
Second; The Lathe or Scroll Work: 
Third; The Paper. 
There are four general kinds of Bad Notes, as follows; 
1st. POTOGBAPHED: 
2nd. ALTEBED: 
3rd. IMITATIONS: 
4th. SPUBIOUS. 
Photographed Notes, which are made in precisely the same manner 
that a person,s likeness is, can invariably be detected, 1st; by the indis- 
tinct, smoky appearance of the outer parts or edges of the engraving on 
the note. 2nd: In a genuine note the engraving is printed on the paper 
by ink laid on the plate and thence transferred to the paper. Consequent- 
ly the note is thicker wherever the ink is. In a photographed note there 
is no ink used, the picture being being made by the chemical action of 
the Sun's light upon vapors. While, therefore, the printed note has a 
certain roughness to the touch, where the ink is, the photographed note 
is perfectly smooth. Take a photograph of any one, and a newspaper, or. 
any printing; rub your finger lightly over each and you will instantly see 
or rather feel, what we mean. There have recently appeared Litbo-Pho- 
tographed notes, however, which are more difficult to detect. They are 
printed from photographs taken upon Lithographer's Stone. They are 
nearly always somewhat blurred and roughish looking, as though they 
had been rubbed while wet, and the ink is laid on unevenly and rather 
dauby. A little practice, .will soon enable } 7 ou to detect these notes. 

Altered Notes, are perhaps the most dangerous of any. They are 
notes of a broken bank, from which the name of that bank, and also the 
name of the State, City &c, have been carefully removed, either by pow- 
erful chemicals, or by the skilful use of a v^ry sharp knife. In these 
places the names of other banks and cities are either printed in, or pasted 
on. Hold them up to the light, and you will instantly perceive the dis- 






THE FAMILY FRIEND. 22 

coloration if the names have been removed with chemicals, or the greater 
thickness of the paper if the names have been pasted on. Wet the place 
slightly, bend the note over your finger's point, and if pasted on, you can 
pick off the patch with ease. 

Raised Notes belong properly to the last named, or altered notes. 
A raised note is one that by being altered by one of the means previously 
mentioned, is made to appear more valuable than it really is. Counter- 
feiters generally in doing this, select the notes of a bank that are very 
much alike in the appearance of their engravings, and alter those of alow 
denomination or value, into higher ones. For instance a One Dollar note 
of a bank they alter into a Ten, still retaining, if possible, the name'of the 
bank. Sometimes, however, it is easier to alter the Ones of some bank 
into Tens of some other bank. In the National Bank Notes and Green- 
backs this is guarded against by having an entirely different plate or pic- 
ture, for each denomination. The second issue of Postage Currency, that 
is, the square, gray notes that followed the long, green ones, was often 
altered, especially the Ten Cent note; in which the 1 being carefully sha- 
ved out with a sharp knife was replaced with a 5 that had deen as care- 
fully shaved from a Five Cent note, thus making Fifty Cents out of fifteen 
By attending to the directions we have given, however, you can detect all 
s*cb notes the moment you see them. 

Imitations; or Counterfeits proper, are notes made in imitation of the 
notes issued by a sound bank. A well known bank, in which the com- 
munity have great confidence, is generally selected for this operation. 

Spurious Notes are those purporting to be issued by a bank, when, 
really there is no such bank in existance. Generally the notes of a bro- 
ken bank are altered as in Altered Notes, and are told in the same way. 

Bank Note Paper is always made of the best materials; generally 
of linen rags, prepared in the most expensive and careful manner. It is 
smooth, soft, tough, and very strong. It is only made by certain parties; 
and, being unattainable by counterfeiters, they are obliged to use com- 
mon paper; which being necessarily thin, so as to resemble bank note pa- 
per, is flimsy and rough, thereby making the printing bad. 

Engraving. This is the second most important feature in telling bad 
money from good. Some experts regard it as the most important, but we 
do not, and for a good reason, which we will give in our remarks about 
Lathe Work. In a genuine note the engraving is invariably even in its 
general appearance ana 1 execution. Always first examine the heads and 
faces, and especially the eyes of portraits, animals, and birds. In the 
genuine note these are always very finely -engraved and distinct, all the 
different shades being produced by even, and finely executed lines, each 
of which can be distinctly traced throughout its whole length. In the 
Counterfeit it is just the reverse. Though some parts of the note may 
be middling well engraved, there will be others that are scratchy or indis- 



22 THE FAMILY FRIEND. 

tinct; and generally the eyes are mere dots. Examine a One Dollar Green 
back, and you will find on the face of Secretary Chase, that all the deli- 
cate lines run parallel to each other, and are of even thickness. But par- 
ticularly will this be noticed in the dots that make the shading on the 
forehead. They all lie in regular rows, and increase or diminish regular- 
ly as they approach to, or recede from, the darker part of the head. A 
face on a good note always has a mild, even look, while that of a bad one 
has a hard, starey appearance. The same may be said of the rest of the 
engraving on a note. You may always be sure if a note has a rough, 
scratchy look about the engraving, it is bad. 

Lathe Work. This is really the great test: in fact the safeguard of a 
good note. Take a genuine note; say a One Dollar Greenback, and ex- 
amine closely the row of shells along the top and bottom edges: the little 
round spots, that at first look like white dots the size of a pin head, near 
the bottom of each shell, are gently shaded on one side with a mass of dis- 
tinct lines so delicate that you can scarcely see them with the naked eye. 
Next to this comes a solid black crescent, on which is the word one in 
minute white letters. Now outside of this comes a mass of the most beau- 
tifully regular lines, which it is impossible for the most expert counter- 
feiters to accurately imitate. In the counterfeit these lines are nothing 
but a splotch of irregular, broken scratches. The same remarks apply to 
the mass of lines in the medallions, and also on the back of the note. All 
these lines are cut by a machine called a Geometrical Lathe. This ma- 
chine, which is one of the most intricate and splendid pieces of mechan- 
ism ever invented, is capable of an almost infinite number of different ar- 
rangements and changes; so that it can be made to engrave masses of the 
finest possible lines so as to form when done, the most singular andbeau- 
tiful figures and designs, with a regularity that is astonishing. This 
Lathe commands a very high price, and requires a skilful artizan to run 
it. Besides, it is almost impossible for any person to obtain one. The 
counterfeiters, who have to work secretly, must imitate this Lathe work 
by hand, and consequently, it is irregular and scratchy. Provided the 
officers of the Government do their duty, and prevent these rogues from 
obtaining this machine, we maintain that a bad note can always be de- 
tected by its miserable Lathe work. But let counterfeiters once get pos- 
session of the Lathe, they will soon obtain better engravers, because the 
decreased risk of detection is too strong a temptation for the better clas- 
ses of engravers to resist. Then we should have fine, regular Lathe work 
and at least passably good engraving. The result would be that very 
soon the counterfeiters could make actually as good money, at least as 
far as artistic execution was concerned, as the Government or the banks. 

And this is why wo contend that the Lathe work is the most import- 
ant feature about a note, and we feel sure we are right. 

When you suspect a note, take out a genuine one of the same denom- 



THE FAMILY FRIEND. 23 

ination, and compare the two carefully together in regard to the points 
we have named. Notice the faces of portraits, the eyes of these, and 
birds and animals. Next compare the lettering and figures, and the shad- 
ing of the same; next compare the paper; and lastly compare the Lathe 
work. The exquisitely curved lines of which this is composed in the gen- 
uine note will run perfectly even with each other, first a white line, then 
a black one. Take a fine pointed needle, and trace each line: you will find 
no difficulty in following each one. Try it with the counterfeit, and you 
cannot find a single continuous line. Do the same with the rows of dots 
that make the shading on faces, necks, &c, and in a short time you will 
become so expert as to detect, at a glance bad from good money. 

If you will spend a few minutes daily in examining money that you 
may have in your pocketbook, and the various points to which we have 
called your attention in these pages, it will be utterly impossible for any 
one to pass a counterfeit on you. 

Coins. The same general remarks about finish and workmanship ap- 
ply to Coins as to paper money. On a spurious coin the designs and let- 
ters are rough looking, while the milling, or nicks round the edge is not 
true and even as in the good coin. Formerly a sure way of testing gold 
and silver coins was by the application of acids; but since the discovery 
of the Electro Gilding Battery, by which a film of precious metal can be 
deposited on bad coins, this is not quite so sure. Generally a spurious 
coin has a greasy appearance and touch; especially those of silver. But 
the only sure test is the weight of a coin. Other tests, through the skill 
of the Coiner may fail; but this one never fails, as the bad coin is always 
lighter than the genuine. If a coin that is electro-plated be scratched 
with a sharp knife, and acid applied a discoloration will instantly appear. 

When you want to buy Coin Scales or Coin Acids, go to a respectable 
dealer for the first; and a druggist for the second. Never buy either one 
of peddlers, for very often they are in collusion with the rogues them- 
selves, as some publishers of Counterfeit Detectors are. 



24 THE FAMILY FRIEND. 



PRACTICAL COOKING. 



BREAD. 

Pumkin Bread. After peeling your pumpkin, cut' it into slices, and 
boil it till it is soft; then strain it through a colander, and mash very fine. 
You set your sponge exactly as for ordinary wheat bread, with yeast, and 
when you wish to make up the bread, mix the pumpkin into the sponge. 
The proportions of each must be regulated to suit the taste. 

Indian Bread. Two cups of sour, and four of sweet milk; one cup of 
molasses, and five cups of either white or yellow indian meal; three of 
flour, a tablespoonful of of saleratus, and a little salt. Bake about an hour 
and a half or two hours. 

BROWN BREAD. 

Three Pints of warm water, one tea cup of indian meal, one of wheat 
flour, half a cup of molasses, or a cup of brown sugar, a teaspoonful of 
salt, one of saleratus dissolved in warm water, one teacup of yeast. Mix 
well together, and then stir in enough unbolted flour to make it as stiff as 
you can conveniently work with a spoon. Let it rise, and bake an hour. 

GRAHAM BREAD. 

Into a pan of boiling water stir first a little salt, and then as much 
Graham flour as makes a good dough. Let it cool somewhat, and then 
thoroughly stir in three quarters of a cup full of yeast. You can also add 
either a lump of sweet butter, or half a teacup full of sugar. When suffi- 
ciently light, knead, mould into any desired shape, rise again, and bake. 

UNBOLTED FLOUR BREAD. 

A quart of butter milk, or sour milk, saleratus enough to make it foam, 
a pinch of salt, half a teacup of molasses. 'Stir as thick as any stirred 
sweet cake. Bake in a deep tin one hour, with a steady, hot fire. If in 
a hurry, add an egg, as it will bake sooner. 

Another: One quart of new milk, one gill good hop yeast, two spoons 
full of molasses, or sugar if you prefer it, stir it up as thick as it can be 
with a heavy spoon, let it set in a warm place till light, then dissolve a 
little saleratus in warm water and stir into it. Do not knead it, but dip 
it out into your dishes. Set it to rise, aud when light enough bake. If 
you have no milk water will do. This will make two loaves. 

DON'T THROW AWAY YOUR OLD BREAD. 
Very few houskeepers are aware of the fact, which is however true, 
that pieces of old bread, crumbs, and crusts, provided they are not mouL 
dy, on being soaked and mixed up with dough, when making bread, im- 
prove it very mucii. Try it, and you will be satisfied. 

RYE AND INDIAN BREAD. 
This is a sweet, nourishing diet, especially for children. But most of 
all for persons suffering with dyspepsia. It is made as follows: 
Four quarts of sifted indian meal; put it into a glazed earthen pan, sprin- 
kle over it a tablespoonful of fine salt; pour over it about two quarts of 



THE FAMILY FRIEND. 25 

boiling water, stir and work it till every part of the meal is thoroughly 
wet; indian absorbs a greater quantity of water. When it is about milk 
warm, work in two quarts of rye meal, half a pint of good yeast, mixed 
with a pint of warm water; add more warm water if needed. Work the 
mixture well with your hands; it should be stiff, but not quite so firm as 
flour dough. ■ Butter a large, deep pan, and put the dough, in: smooth 
the top with your hand wet in water. Set to rise, (if Winter put in a 
warm place, if Summer, don't put near the fire.) When it begins to crack 
on the top, which will be in about an hour and a half, put into a well 
heated oven, and bake three or four hours. It is better to let it stand in 
the oven all night if the weather is not too warm. The loaf will weigh se- 
ven or eight pounds. If made with milk, it is better than with water, but 
will not keep so well in warm weather. 

THE BEST CORN BREAD. 

After trying over a dozen different Corn Bread recipes, we find the fol- 
lowing by far the best. One quart of sweet milk, a tablespoonful of cook- 
ing soda, a teacup of molasses, two teaspoons of salt, four teacups of fine 
cornmeal, and four of wheat flour. Mix well, and bake slowly for at least 
an hour or more. The proportions of flour and meal may be varied a little 
to suit various tastes. Cooked in a steamer, this makes a delicious pud- 
ding eaten with cream, or milk and sugar, or butter alone. 

FAMILY WHEAT BREAD. 

Six pounds of good wheat flour, a small handful of salt. Add enough 
cold water, in Summer, warm in Winter, to make into a thick batter; stir 
in half a pint of good yeast. Cover it over, and set to rise for about ten 
or twelve hours. The salt is put in when you go to make up your bread, 
not when setting the sponge. In making the dough, use milk or water, 
according to taste. Form your loaves, and, above all, knead well, until 
the dough no longer sticks to the hands. Set away to rise, when risen, 
bake in a good, steady oven, for about an hour, or longer if your loaves 
are large. To tell when done, thrust a strong bit of iron wire, or clean 
broom corn, down through the middle of the loaf. If done, it will come 
out free from dough. Some use a broad bladed knife; but that always 
leaves a lump of hard dough in the middle of the loaf. Rub a bit of butter 
on your hand and pass evenly, over the tops of your loaves when taken 
out of the stove, stand them on edge against something that will not im- 
part any taste, throw over them a clean towel, and thus cool. The six 
pounds of flour are not to be all wet in the sponge, half of it will do for 
that, and the rest used in making up. 

POTATOE BREAD. 

To make potatoe bread, either sweet or white, take from the last re- 
cipe say a fourth of the amount of flour, used, which would be about a 
pound and a half, and replace it with that much boiled potatoes, mashed 
very fine. If white potatoes are used, put a bit of clean lime iu the wa- 
ter you boil them in, the size of a shcllbark. If sweets are used, put a 
piece of charcoal in the water as large as you like, which improves them 
very much. 



THE FAMILY FRIEND. 



BOILS. 



TO BOIL A TURKEY. 

Stuff the furkey with bread, butter, salt, pepper, and minced parsley; 
tie up the legs and wings as for roasting; and then pin around it a cloth, 
well sprinkled with flour. Boil forty minutes, take off the pot and let it 
stand, keeping the lid close, half an hour, when it is ready to serve, which 
should be done with drawn butter and stewed oysters. 

TO BOIL A TONGUE. 

If a tongue is fresh and tender, put it in your pot over night, fix the 
fire so as to keep the tongue gently simmering. Two hours or so before 
dinner, brisk up the stove and boil well till dinner 

TO BOIL A CALVE'S HEAD AND PLUCK. 

After cleaning the head nicely, soak in water till it is white. Then 
put on to boil; letting the tongue and heart boil an hour and a half; the 
head an hour and a quarter, and the liver an hour. Tie the brains in a 
bag and boil them an hour. Arrange the time sa that all will be taken 
up together. Serve the brains with pounded cracker, and butter. Some 
like vinegar, and pepper and salt. 

TO BOIL BEEF. 

The meat should be well covered with water, and as the scum rises, it 
should be taken off If beef is very salt, after boiling it an hour, throw 
off the water and put in fresh, boiling hot; then boil three hours more. 

If you wish beef to slice down juicy when cold, let it remain in the 
water in which it is boiled till is cool, after boiling. 

TO BOIL HAM. 

If the ham is dry, soak it for ten hours, in warm water. Put it in the 
pot, pour on cold water, and let it boil and simmer for six hours. Boiled 
ham is much better eaten cold than hot. 

TO BOIL A LEG OP MOUTON. 

Cut off the shank bone. Boil steadily for three hours, skimming off the 
scum as fast as it rises. You can serve with any kind of vegetables you 
please. Onion, and turnip sauces are most generally used. 

TO BOIL POTATOES. 

Nothing in cookery receives so little attention as potatoes. And really 
the ouly reason why Irish potatoes have become so celebrated is, the 
Irish are so particular in cooking them. So if you want a potatoe that 
is as it'should be, boil it as follows: Let your potatoes be as nearly as 
possible, equal in size, wash them well but do not pare them; put them in 
a pot, the largest at the bottom, pour on cold water till they are covered 
about an inch, not more, however. Throw in a spoonful of salt, boil rap- 
idly about five minutes. Place the pot now so that it will simmer, in- 
stead of boil, for half an hour. Try the potatoes with a fork, if done, 
pour out the water, and set the pot where the potatoes will dry, but not 



THE FAMILY FRIEND. 27 

burn, taking care that the lid is so that the steam may evaporate. Thus 
you will have most delicious potatoes. 

Another Way. Many, however, cannot endure the idea of a potatoe 
being boiled in its jacket, so here is a recipe for them. 

Pare your potatoes, wash, and throw them into a pan of cold water, 
soak half an hour, then put into the pot, cover with cold water, sprinkle 
in some salt, and boil slowly until nearly done, when you can brisk up 
the fire, and boil hard till done. 

Turnips: are pared, put into water with a little salt, not near so much 
as potatoes, however, as then they would be too salty. When tender, 
take them out and squeeze them thoroughly from the water, mash very 
smooth, and season to liking with butter, pepper and salt. 

Green Peas. Wash them, and then throw into boiling water, with 
a little salt, and a sprig of green mint, boil till tender, which will take a 
half, or whole hour according to the age of your peas. Serve hot, with 
butter, pepper, and salt. 

Cabbage. Wash thoroughly, and see that there are no worms con- 
cealed under the outside leaves, which should always be removed.. Put 
in plenty of water, and a little salt. Boil till it is tender. If it is a large 
head cut it in four pieces. Use a net for boiling in. 

Onions. Pare them, and soak for half an hour in strong salt water. 
Then boil till tender, in water, or milk and water. When done, pour off 
the water, sprinkle a little salt over them, then some melted butter. 

TO BOIL SALMON. 

Bend the head towards the tail, then put it into a large kettle with 
plenty of spring water and salt. Before putting into the pot cut several 
gashes in the bent side of the skin, to prevent it from breaking. Serve 
with any sauce you choose, though lobster sauce is the one most used. 



BEOILS. 



TO BROIL SALMON. 

Cut the fish in slices about an inch and half thick, rub dry with a clean 
cloth, sprinkle it with salt, place the gridiron over a good fire, rub the 
bars with lard or butter. Lay your fish on, putting the skin next the bar 

When done, put a flat dish on the fish, and turn the gridiron over, rub 
the bars again with lard or butter, slip your fish on again, and finish. 

TO BROIL A SHAD. 

Clean well, wash, and split your shad; rub some salt over the inside, 
hang it up and let it drain for two hours. Put it on the gridiron with the 
skin next the bars. Turn the same as salmon. When done take up and 
sprinkle with salt, pepper, and rub over a little butter. 

TO BROIL A BEEF STEAK. 

Cut about half an inch thiok r and let your gridiron be hot when you put 
the steak on. If possible, avoid beating the meat, as that injures the fla- 
vor very much indeed. The gridiron should be hot, and rubbed with but- 
ter. Turn the steak often, and sprinkle now and then with a little salt. 



28 THE FAMILY FRIEND. 

Slant the gridiron so that as fast as the juice runs out you can catch it in 
a pan, when you should pour it over the top of the steak. A steak re- 
quires about fifteen minutes to broil properly. When you serve, do so on 
a hot plate, after having seasoned with salt, pepper, and butter. 

TO BROIL HAM. 

Ham should be sliced thin, and done over a quick fire. Sometimes ham 
is too salty, in which case you should soak in plenty of hot water before 
boiling. When tkis is done, however, care must be taken to dry the ham 
well from the water. 

TO BROIL COD. 

Split the fish down the back, cut the two sides in pieces, of convenient 
size, dredge flour over them, and then broil. Serve with butter, pepper, 
and salt, on a hot dish. 

TO BROIL A MUTTON CHOP. 

Have your chops fresh, and not too thick; put on the gridiron, watch 
that it does not burn; do it quickly, being careful,, however, that it does 
not take fire, as it will then have a disagreeable, tallowy taste. Serve 
with whatever sauce you may prefer. 

TO BROIL A BIRD. " 

Moderate sized birds may be broiled whole. Where a squab, partridge, 
plover, or similar sized bird is broiled, you will impart to it a most delic- 
ious taste, by placing inside of it a lump of sweet butter .and a blade of 
mace. If you prefer some other flavor, you can use it. Do your bird 
brown, but do not burn; turn continually. Indeed, to broil a bird properly 
a spit should be used instead of a gridiron. 



BROTHS. 

As a general rule broths are used only in cases of sickness, where the 
stomach is weak, and unable to retain strong food. The great essential, 
therefore, in making broths, is to have everything scrupulously clean. 
Next, avoid fat, and chunks of anything. Also, dish up in small quantities. 

MUTTON BROTH. 

Take a bone or two of a neck, and a small bit of the loin, from which re- 
move all the fat and skin; put both in a saucepan with a little more than 
half a pint of water. Let it boil for an hour with the lid on. When you 
put it on, put in a sprig of some herb that is fancied, as parsley, or thyme. 

VEAL BROTH. 

Take the knuckle of a leg of veal, the leg of a chicken, a little mace, an 
onion, a few mustard seed, and some bread crumbs, and about three 
quarts of water. Put all in a covered stew pot, let it come aboil. Then 
let it simmer very slowly; first skimming it, however, for several hours. 
Then take it up, strain, and skim off all the fat, and salt to your taste. 

CHICKEN BROTH. 

Choose a small fat ben, clean and wash well; skin it and cut off the 
root of the tail. Put into a pot with a quart of water, a bit of mace, and 



THE FAMILY FRIEND. 29 

a little onion. Simmer for a couple of hours, pour in a little oil of sweet 
almonds, stirring it well. When cool, strain, and take off the fat. 

BEEF BROTH OR TEA. 

This is really the great staple, if we may use the word, of the invalid. 
It is made as follows. One pound of fresh, juicy beef, either off the rump, 
or sirloin; avoiding all fat, cut it into very small pieces, put into a covered 
stew pot with a little less than a quart of cold water. Let it simmer, not 
boil, for three or four hours, by which time it will be reduced down to a 
pint. Season with salt, and drink, or, if your patient is not too weak, put 
in a few morsels of dry bread. If the patient is very weak, prepare the 
tea as follows. Cut up your meat, fine, but, instead of putting it in a pot, 
put it into a clean bottle, make a hole through the cork, so as to prevent 
the bottle bursting and yet keep in the strength of the meat. Cover the 
meat with water, and stand the bottle in a boiler of hot water, brisk up 
your stove, and keep the water in the pot boiling steadily for several 
hours. The longer the meat is cooked the stronger it gets. Put a cloth 
over the mouth of the bottle, and pour the tea through it into a cup or 
dish. In seasoning use only a little salt, and give now and then. 

CALVES' FOOT BROTH. 

Soak two feet half an hour in cold water; put on and boil in two quarts 
of water, until reduced to less than a quart. Strain, and let it cool to a 
jelly. Keep this way for use. Take as much as desired, add a little 
wine, and white sugar, heat gently, stirring it all the time. When it is 
thoroughly disolved, a very small bit of butter, and a bit of lemon or or- 
ange skin, or a blade of mace, to flavor it with may be added. 



CAKES. 

STOLLEN, THE FAMOUS GERMAN CAKE. 

Pour pounds of flour, a pound and three quarters of butter, a pound and 
a half of pulverized loaf sugar, half a pound of sweet, and a quarter of a 
pouud of bitter almonds, both of which should be blanched; six ounces of 
citron, four eggs, well beaten, a pound of raisins, a pound of currants, and 
a quart of milk, warmed, and rose water and spices to suit your taste. 
Set it to rise with good yeast. The sponge is set the same as for bread, 
and the butter and other ingredients are worked in after it has risen. 

When Bisraark had his interview with Napoleon at Biaritz, he treated 
the emporer to a huge Stollen as a National cake. Napoleon pronounced 
it delicious, and requested that Bismark's Cook should give his the recipe. 

LEMON TEA CAKE. 

Rub a half pound of butter in a pound of flour, add half a pound of fine, 
sifted white sugar; grate in the rind of two lemons, and squeeze in the 
juice of one; add two eggs. Mix all well together, roll out the paste, and 
after cutting into the desired shapes, bake in a slow oven. 

INDIAN SLAPPERS. 

One pint of indian meal, a gill of boiling milk, a teaspoonfnl of butter, 
a gill of wheat flour, two eggs, a gill of yeast, a little salt, and enough 



30 THE FAMILY FRIEND. 

milk to make a batter. Cut up the butter in the indian iue'al, add the 
salt, and stir in the gill of boiling milk. Beat the eggs, and when the 
meal is cool, add them and the wheat floor to it, with as much milk as 
will make a batter. Then add the yeast. When the batter is tight, 
grease your griddle and bake off quickly. 

GINGER COOKIES. 

One teacup of butter, one teacup of molasses, one and a half teacups of 
of sugar, one of sour milk, or cream, a tablespoonful of ginger, one of soda 
dissolved in warm water, after the rest is added. Roll and bake quickly 

A BATCH 6F GOOD CAKES. 

Children's Cake. A quarter of a pound of flour, half a pound of loaf 
sugar, a little grated lemon peel, and four eggs, beaten well. Bake in a 
tin, with a buttered paper on the top. 

Jelly Cake. Four eggs, a cup of sugar, a cup of sour cream, two 
cups of flour, two teaspoons of cream of tartar, and two of soda. 

Cream Sponge Cake. ^A. cup of white su£ar, one of butter, half a 
cup of rich cream, and two eggs. Flavor with anything that suits. 

Pork Cake. Two cups of chopped pork, two of boiling water, two 
of sugar, and one of molasses; a half a pound of currants, half a pound of 
raisins, three teaspoonsful of saleratus, and cinnamon or spices to taste. 

Corn Starch Cake. A cup of corn starch, one of milk, two of flour 
one of butter, two of sugar, one teaspoon of cream of tartar, half a tea- 
spoon of soda, and the whites of six eggs. 

Srawberry Short Cake. Mix two heaping teaspoonsful of cream 
of tartar dry, among three pints of flour, add half a tea cup of butter, a 
little salt, a pint of milk into which has been stirred a teaspoonful of soda 
Mix all thorougly and quickly, roll an inch in thickness, and bake twenty 
minutes in a quick oven.- Then take a quart of strawberries, and add 
cream and white sugar to make a sauce. When the short cake is done, 
divide it into three layers, butter them and then spread the strawberries 
between them. Eat while warm. The berries should be small and not 
too ripe, but of an acid flavor. 

Clove Cake. One cup of molasses, one of butter milk, four table- 
spoons of butter, a teaspoon of soda, one of cloves, and an egg. 

Corn Cake. A large cup of sweet milk, half a cup of rich, sour 
cream, or else a quarter of a cup of butter, two eggs, a tablespoon of sug- 
ar, a teaspoon of soda, and a pinch of salt. In thickening use a cup of 
flour, and two of corn meal, and bake for twenty minutes. 

Carolina Cake. Two cups of loaf sugar, two of flour, two table- 
spoons of butter, a teaspoon of cream of tartar, half a teaspoon of soda, 
one cup of sweet cream, and the whites of five eggs beaten fine. 

Surprise Cake. A large cup of sugar, one of sweet milk, half a cup 
of butter, two cups and a half of flour, two teaspoons of cream of tartar, 
one of soda, and one egg. 

Starch Cakes. Crush and sift a pound and a half of the best po- 
land starch, put in one pound of pulverized loaf sugar, one pound of but- 
ter, the whites of twelve eggs, beaten to an entire froth; half a teaspoon 
of soda. Cover your tins with white paper, well buttered, and then bake 
the same as other stirred cake. Stir the butter and sugar together. 



THE FAMILY FRIEND. 31 

Cream Cakes. A pint of water, a pound of flour, half a pound of 
butter, pour the water boiling hot on the butter, let it boil a few moments 
then stir in the flour, when cool add several eggs well beaten. Bake in 
tins, and with a quick oven, for about twenty minutes. 

To make the cream for the cakes, take one pint of rich cream, three 
eggs, well beaten, and a little arrow root or fine flour; sweeten, and flavor 
with lemon. When the cakes are baked, open them at the side, and fill 
in with the cream. 

Bread Cakes. Soak some crusts of bread -in milk, strain them in a 
colander, very fine, beat in four eggs 'and a little flour; just enough to give 
it a substance, add a teaspoonful of saleratus, mix to a thin batter, and 
bake on a griddle. 

Buttermilk Cakes. Two cups of buttermilk, or sour milk, one of 
sugar, a piece of butter the size of a walnut, a teaspoon of saleratus, and 
spice to your taste, use as much flour as will make a thin batter. Bake. 

Apple Cake. Two cups of dried apples, chopped up fine, after 
soaking them over night. Two cups of molasses. Stew well, and when 
cool, add a cup of butter, one of sour milk, two eggs, two tablee^oonsful 
of soda, two of cinnamon, one of cloves, and nutmeg to suit your taste. 

Crullers. Four tablespoonsful of melted butter, five of sugar, 
eleven of sweet milk, two eggs, a half teaspoonful each of soda, nutmeg, 
and cinnamon. Cut in strands, twist into rings, and fry in boiling lard. 

Wedding Johnny Cake. A pint of sour cream, the same of sweet 
milk, half a cup of butter, three eggs, a tablespoon of salt, same of soda, 
one quart of cornmeal, a pint of flour, a pint of raisins, half a pound of ci- 
tron. Bake in a large pan for an hour. It is delicious. 

Soft Ginger Bread. Six teacups of flour, three of molasses, one of 
cream, one of butter, a tablespoon of ginger, and one of saleratus. 

Rice Cakes. Three eggs, and their weight of ground rice; also the 
same weight of sugar. Beat all well together, and bake in a mould. 

Old Fashioned Short Cake. A quart of butter milk, a tablespoon 
of unmelted lard, and salt to taste. Roll out, to about half an inch thick, 
cut into diamonds, and bake quickly. 

Waffles. A pint of sweet milk, one of sour cream, the yolks of five 
eggs, and enough flour to make a good batter; half a teaspoon of salt, one 
and a half of soda, dry, not dissolved, and stir thoroughly. Beat the 
whites of five eggs to a stiff froth, stir lightly through the batter, and 
bake quickly and immediately. 

Meat Cakes. Chop any kind of fresh, cold meat, very fine, season 
with salt and pepper, then make a nice batter, lay a spoonful of the bat- 
ter on the griddle, which must be buttered, to prevent sticking, then a 
spoonful of chopped meat, then a spoonful of batter, when browned on 
one side, turn carefully, and brown on the other. Serve hot. 

Muffins. Whenever you make common wheat bread, and wish muf- 
fins, make a little extra dough, and when you knead up your loaves make 
up some of the dough into muffins, and bake them in muffin rings. 

Poor Peoples' Cake. A large cup of light sugar, the same of sour 
milk, a piece of butter the size of an egg, a handful of raisins, a teaspoon 
of soda, and nutmeg, with sufficient flour to make it stiff. 



32 THE FAMILY FRIEND. 

Rice Waffles. One large cup of boiled rice, two eggs, a teaspoon 
of cornstarch, one of melted butter, a quart of milk, a teaspoon of cream of 
tartar, half a teaspoon of soda, and flour enough to make a thick batter. 
Butter your irons, and have them hot when you go to bake. 

Green Corn Griddle Cakes. Grate twelve ears of green corn, 
just right to boil, add two teacups of sour milk, a teaspoon of soda, one of 
salt, two eggs, and enough flour to make sufficiently thick. 

Sweet Potato Cakes Grate sweet boiled potatoes, and mix with 
an equal quantity of flour, four -ounces of butter, add salt and water, cut 
out, and bake in a hot oven. Slice and butter for tea. 

Virginia Corn Dodgers. Three pints of unsifted, yellow corn- 
meal a tablespoon of lard, and a pint of milk. Mix all well together, and 
bake in cakes an inch thick, and three inches across. 

Soda Cake. Take the whites and yolks of two eggs, beat them 
separately, half a cup of sweet milk, the same of butter, a cup of sugar, 
a teaspoon of cream of tartar, half a teaspoon of soda. Bake quickly. 

Tart Crust. A cup of lard, a tablespoon of white sugar, the white 
of one egg, and three tablespoons of water. 

Gold Cake. A pound of flour, half a pound of sugar, six ounces of 
butter, the yolks of seven eggs, the rind and juice of one lemon. Beat the 
butter and sugar together, and add the yolks, lemon, flour, one half tea- 
spoon of soda, one of cream of tartar. Bake in flat pans, and ice it while 
warm, if possible. 

Composition Cake. Five cups of flour, three of sugar, and two of 
butter; five eggs, a teaspoon of soda, one of cream of tartar, a wine glass 
of wine, the same of brandy, one nutmeg, and a pound of raisins. Mix all 
well together, and make up into five loaves. 

Fruit Cake, good for a year. Half a pound of flour, same of su- 
gar, six ounces of butter, a pound of currants, a pound of raisins, some ci- 
tron and cloves, four eggs, a gill of brandy, and a teaspoon of soda. 

Hominy Cakes. A pint of small hominy, a pint of white indian 
meal, sifted, a little salt, three large tablespoons of fresh butter, three eggs 
and a quart of milk. Having washed the hominy, let it stand all night, 
soaking in cold water. In the morning boil it soft, drain it, and while hot 
mix it with the indian meal, adding the salt and butter. Then mix. it 
gradually with the milk, and set it away to cool. Then beat the eggs 
very light, and stir them gradually into the mixture, which should now 
have the consistence of a thick batter. Bake on a griddle the same as 
buckwheat cakes, trimming off their edges, and sending hot to the table. 
Or, if you prefer it, you can bake in muffin rings. 

Pic Nic Cake. Two cups of white sugar, two whole eggs, and the 
white of a third, a cup of butter, a cup of sweet milk, three cups of flour, 
two teaspoons of cream of tartar, one of soda. Add ateaspoonful of lemon 
Make up into two cakes, and bake in a good oven. 

Coffee Cake. One cup of sugar, one of molasses, one of butter, 
and one of cold coffee, though the latter should not be stale; a pound of 
rais is chopped fine; a tablespoonful of cinnamon, one of cloves, a tea- 
spoon of ai^pice, and one of saleratus. 

Indian Pan Cakes. A quart of sour milk, two eggs, half a cup of 
flour, a <«>nspoon of saleratus, two tablespoons of molasses, salt to taste, 
and enough cornmeal to make sufficiently stiff to fry. 



THE FAMILY FRIEND. 33 

An Omelet. Three eggs, the whites and yolks beaten separately, 
half a teacup of milk, a tablespoon of flour, half a tablespoon of butter, 
pepper and salt to the taste. Stir the flour into half the milk, and melt 
the butter in the other half. Butter the pan, and have it hot when the 
omelet is mixed; turn when it is cooked, fold together and serve. 

Hard Gingerbread. A cup of molasses, a tablespoon of butter, a 
tablespoon of cold water, a teaspoon of ginger, one of soda, and enough 
flour to make a good dough. Bake in a brisk oven. 

Loaf Cake. Two cups of light dough, a cup of sugar, half a cup of 
butter, two eggs, half a teaspoon, of soda, a cup of raisins, and spices to 
suit your taste. 

Doughnuts. A cup of sugar, half a cup of butter, one egg, two tea- 
spoons of cream of tartar, one of soda, a little nutmeg, and enough flour 
to make a good dough. Fry in boiling lard, in the usual way. 

Almond Cake. One pound of sugar, three quarters of a pound of 
butter, three ounces of sweet almond kernels pounded fine, after being 
blanched, three quarters of a pound of flour, and the whites of seventeen 
eggs, beaten to a stiff froth. 

Soda Biscuit. A quart of flour, a teaspoon of soda, two of cream of tar- 
tar, mix dry through the flour, half a teaspoon of salt, a teacup of lard, mix- 
ed finely through the flour, wet with sweet milk. Bake in a quick oven. 

Rusks. A quart of bread sponge, two cups of sugar, half a cup of 
butter, make into a soft dough. When very light, roll about an inch in 
thickuess, cut and let them rise again, when you can put into a quick 
oven, and bake rapidly, but not too much. 

POUND CAKE. 

One pound of dried sifted flour, the same of loaf sugar, the whites of 
twelve eggs, and the yolks of seven. Beat the butter to a cream, and add 
the sugar gradually and also the flour and eggs. Beat the whole mix- 
ture well together for an hour and a quarter, at least, putting in mean- 
time, two teaspoons of rose brandy or w r ater, a little nutmeg, or cinnamon 
two cups of cream, and a teaspoon of saleratus. Bake in a quick oven. 

DELICIOUS ROLLS. 

Half a tea cup of butter, mixed well into a pound of flour, half a teacup 
of yeast, a little salt, and enough milk to make a good dough. Let it set 
in a warm place for about two hours to rise. Then make up into rolls, 
and bake in a hot oven. 

REAL PLANTATION JOHNNY CAKE. 

One pint of indian meal, half a cup of sugar, three eggs, a tablespoon 
of lard, or butter, a small teaspoon of soda, the same of cream tartar, and 
enough buttermilk, or sweet milk to make a thick batter. Grease your pan 
well, and pour the batter into it. Bake in a slow, steady oven, for at 
least five hours. This is the real Plantation Johnny, or Hoe Cake, 
which has become so celebrated, the recipe for which was obtained from 
a former slave of Governor Poindextcr-, of Georgia. We have tried it 
very often, and we like it better and better each time we taste it. 

3 



34 THE FAMILY FRIEND. 



SPLENDID MACARONI. 



Blanch a pound of sweet almonds, dry them well, and then pound them 
very fine in a mortar, or on a plate, with a rolling pin, add the whites of 
three eggs, one pound of pulverized sugar, sifted through a dram, or hair 
sieve. Mix it well for ten minutes, then take it out of your mortar, have 
your pan, ro a baking iron ready, drop on the mixture off a spoon, and 
dredge a little sugar on the tops. 

TEA CAKES. 

Mix three cups of sugar among four cups of flour, add three eggs, one 
cup of butter, a cup of milk, and a teaspoonful of soda. Let them rise, 
and bake quickly in a brisk oven. 

Another Way. A quart of sour milk, half a cup of molasses, a tea 
spoon of saleratus, two eggs, a little ginger, and a little nutmeg and salt 
Mix these all well together, and then stir in enough flour to make a stiff 
batter. Have your pan well greased, and bake for twenty five minutes. 

SWISS CAKES. 

Beat the whites and yolks of nine eggs to a froth, in different dishes; 
when done, put them both together, and add to the mixture, a pound of 
pulverized sugar, stirring it in gradually. Beat all well together, for a 
quarter of an hour, then grate a whole lemon into it, and acid four tea- 
spoons of fennel, or corriander seed. Drop a tablespoonful at a time on a 
baking tin, which must be well greased; when your tin is full, dredge pul- 
verized sugar, and bake them immediately in a hot oven. 

GERMAN MUFFINS. 

Mix a quart of wheat flour with a pint and a half of milk a little warm 
half a teacup of yeast, two eggs, well beaten, a teaspoon of salt, and two 
tablespoons of melted butter. Set the batter in a warm place to rise, and 
when it has risen butter your muffin cups, and bake your muffins quickly. 

MOLASSES DOUGH CAKE. 

Half a teacup of melted butter, a teacup of molasses, one lemon, chop- 
ped fine, and a teaspoon of cinnamon. Work this all into three cups of 
raised dough, with two eggs that have been well beaten, Knead it for 
fifteen minutes, and then put it into your pan, which should be well but- 
tered. Do not bake immediately, but let it rise for half an hour. 

OLD MAID'S CAKE. 

If old maids are as good as the new fashioned cake that has been nam- 
ed after them, they ought not to remain long in single blessedness. But 
we will give the recipe, and let you judge for yourself. 

A pound of flour, half a pound of sugar, a quarter of a pound of butter, 
or lard, four wine glasses of milk, sweet of course, half a pound of bloom 
raisins, a quarter of a pound of currants, the same of candied orange peel, 
a quarter of a nutmeg, two teaspoons of ground ginger, one of cinnamon, 
and one of carbonate of soda. Mix well together, and bake slowly for 
about two hours. 



THE FAMILY FRIEND. , 35 



CUSTARDS. 

RICE CUSTARD. 

Sweeten a pint of milk with loaf sugar, and put it on to boil with a 
stick of cinnamon in it; while boiling, stir in fine rice flour till it is quite 
thick; then take it off the fire, add the whites of three eggs, well beaten, 
stir it again over the fire for two or three minutes, then put into cups thai; 
have laid in cold water, but do not wipe them. When cold turn them out 
into the dish in which they are to be served; and pour round them a cus- 
tard, made of the yolks of the eggs, and a little more than half a pint of 
milk. Put on the top a little red currant jelly, or raspberry jam. It makes 
a handsome supper dish. 

BLANC MANGE. 

Take half an ounce of Iceland moss, and a quart of new milk. Simmer 
them together till they become a jelly; then add half a teacup of rose wa- 
ter, let them scald for half an hour, and then strain. 

A BATCH OF ELEGANT CUSTARDS. 

Almond Custard. Put a quart of cream into a pan, with a stick of 
cinnamon and a blade or two of mace; boil it and let it cool, blanch two 
ounces of almonds, beat them fine in a mortar, with a little rose water; if 
you like a ratifia taste, put in a few apricot kernels, or bitter almonds, mix 
them with your cream, and sweeten it to your taste. Set it on a slow 
fire, keep stirring it till it is pretty thick, but do not let it boil, as it will 
curdle if you do. Pour it into your cups, and let it cool. 

Lemon Custard. Take a pint of white wine, a pound of pulverized 
white sugar, the juice of two lemons, and the outside rind of one, pared 
very thin, the inner rind of one boiled and pressed through a sieve. Let 
them boil a good while, then take out the peel, and a little of the liquor, 
set it to cool, pour the rest into the dish you intend for it, beat four yolks 
and two whites of eggs, mix them with your cool liquor, strain them into 
your dish, stir them well up together, set them on a slow fire, or boiling 
water, to bake as a custard. 

Orange Custard. Boil the rind of half a good orange, very tender, 
then beat in a mortar till it is fine, add to it a spoonful of the best brandy 
the juice of the orange, a quarter of a pound of loaf sugar, and the yolks 
of four eggs. Beat well for ten minutes, then pour in by degrees, a pint 
of boiling cream; keep beating as you pour into your cups. Set the cups 
in an earthen drab of hot wa;er, let them stand till they are set, then take 
them out and spread preserved orange peel over the top of each cup, and 
serve hot or cold according to taste. 

Fairy Custard. Take the yolks of four hard boiled eggs, a quarter 
of a pound of butter, and two ounces of sugar, beaten with a .large spoon- 
ful of orange water. Beat all together into a fine paste; let it stand two 
or three hours, then rub it through a colander, upon a plate. 

A Floating Apple Island. Bake six or eight large apples, when 
they are cold, peel and core them, rub the pulp through a sieve with the 
back of a wooden spoon, then beat it up light with sugar to your taste. 



36 THE FAMILY FRIEND, 

Beat the whites of four eggs with orange water in another bowl, till it is 
a light froth; then mix it with your apples, a little at a time, till all is beat 
together, and is exceedingly light; make a rich, boiled custard, put it in a 
glass dish, and lay the apples all over it, and garnish wit'h Currant Jelly. 

Egg Cheese. Beat six eggs well, then put them into a half pint of 
new milk, sugar, cinnamon and lemon peel to your taste. Set it over the 
fire, stir well, and squeeze a quarter of a lemon into it, turn it out into 
your moulds. 

Bread Cheese Cakes. Slice a live cent loaf of stale bread, as thin 
as possible, over which pour a pint of boiling cream; let it stand two hours 
then beat well together, eight eggs, half a pound of butter, and a grated 
nutmeg; put in half a pound of washed currants, after drying them well 
before the fire, and a spoonful of brandy, or white wine. Bake in the or- 
dinary cheese crusts laid in tin pans. 

Common Custard. Set a quart of good cream over a slow fire, with 
a little cinnamon and four ounces of sugar; after it has boiled awhile, take 
it off, beat the yolks of eight eggs, and mix with them a spoonful of orange 
water to prevent the cream from cracking, stir them in by degrees as the 
cream cools. Then put on the fire again and stir continually one way till 
it is almost boiling, then pour into your cups, and serve hot or cold. 

Rice Cheese Cakes. Boil four ounces of rice till tender, let it lie 
on a sieve to drain, then mix in it four eggs, well beaten, half a pound of 
butter, half a pint of cream, six ounces of sugar, a grated nutmeg, and a 
glass of brandy; beat all well together, and bake in raised crusts. 

Cheese Cakes. Put a spoonful of liquid rennet, or a .strip of the 
rennet itself about two inches square, into a quart of new milk, and set it 
near the fire. Let the milk be warm when it is broken, drain the curd 
gently with the fingers, and then rub into it a quarter of a pound of butter 
the same of sugar, a nutmeg and two soda biscuits, grated, the yolks of 
four eggs, and the white of one; one ounce of almonds, well beat with two 
teaspoons of rose water and two of wine. Clean six ounces of currants, 
and mix them through your curd. Bake as usual. 

Almond Cheese Cakes. Blanch four ounces of sweet almonds, 
and put them into cold water, then put them in a mortar or dish, and beat 
them with a little rose water, add four ounces of sugar, and the yolks of 
four eggs, beaten fine; then work in the mortar or bowl till it becomes 
white and frothy; then make a rich puff paste as follows. Half a pound 
of flour, and a quarter of a pound of butter, rub a little of the butter into 
the flour; mix it stiff with a little cold water, then roll your paste straight 
out, dredge a little flour over it, and lay over it one third of your butter, 
in small bits; dredge on a little more flour: repeat this three times, then 
put your paste into your tins, fill them, grate some sugar over them and 
bake in a gentle oven. 

Curd Cheese Cakes. Half a pint of good curds, beaten with four 
eggs, three spoons of rich cream, half a nutmeg, a spoonful, of rose, or or- 
ange water, add four ounces of sugar, and half a pound of currants, well 
washed and dried. Mix all well together, and bake in pans, with a good 
crust under them. 



THE FAMILY FRIEND. 37 



PIES. 

REMARKS ON PIES. 

Raised pies should have a quick oven, well closed up, or they will fall 
in at the sides; no pie should have water put in it till the minute it is go- 
ing into the oven, as it makes the crust bad, and is almost certain to make 
the pie run. Light paste requires a moderate oven; but not too slow, as 
that will tend to make it soggy. A quick oven will catch and burn it; 
and not give it time for what cooks call the second rising. Tarts that are 
iced, require a slow oven, or the icing will brown, and the paste not be 
near baked. These sorts of tarts ought to be made of sugar paste, and 
rolled very thin. 

Strawberry Pie. Line your dish with crust made in the usual way 
then fill it with good ripe strawberries of medium size, which should be 
sprinkled with a little flour; and sugar according to the acidity of the ber- 
sies. Cover with a light crust. 

A Mutton and Potato Pie. Boil half a dozen good sized potatoes 
mash and rub them through a sieve, then mix three eggs, a little warm 
butter and salt with it. Butter a mould well, and shake some bread 
crumbs about it so as to make as many as possible stick around it; then 
line it with the potatoes, sprinkle a little salt, pepper, chopped shallots, 
parsley and thyme, on the bottom, then put in as much mutton as will 
cover the bottom, then seasoning, and mutton alternately. Cover it over 
with the potatoes, and bake in the oven. When done turn it out and serve 
in rich gravy. 

Lemon Pies. Grate up two lemons, and add two cups of sugar, two 
eggs, half a cup of New Orleans molasses, half a cup of water, one table- 
spoon of butter, and one of flour. This will make half a dozen pies. 

Cream Pie. One pint of sweet cream, a tablespoon of flour; sugar 
to the taste, and flavor with nutmeg. Line a good sized pie dish with 
paste, fill with the cream and bake in a slow oven. This needs no eggs 

Sweet Potato Pie. To one pound of potatoes, baked and sieved, 
add half a pound of butter, three quarters of a pound of sugar, one pint of 
milk, and six eggs; flavor with nutmeg, cinnamou, and a wine glass of 
brandy. Line your dish with a nice crust, and bake carefully. 

Horace Greely,s Mince Pie. A cup of raisins, chopped fine, one 
cup of sugar, one of molasses, one of vinegar, a tablespoon of cinnamon. 
a teaspoon of cloves, one and a half cups of soda crackers, broken, not pul- 
verized. To this add two cups of boiling water and a little salt. 

Elderberry Pie. Take a quart of elderberries, and a pint of dried 
or pared apples, add five tablespoons of water, three of sugar, one of but* 
ter, one of flour, and corriander or fennel seed to suit the taste. 

Peach Pie. Line a deep dish with a cream crust, a little thicker 
than for other pies, pare nice ripe peaches, leaving them whole, and fill 
the dish. Then take a pint of cream, three tablespoons of sugar; stir well 
together, and pour over the peaches, and then dredge on a little flour. 
Put on the top crust, and pinch down well, to prevent the juice escaping. 
Bike thoroughly that the peaches may be well cooked. 



8$ THE FAMILY FRIEND. 

Pumpkin Pie. Pare a pumpkin thin and out it ip slices, pour hot 
water on them ami let them partially cook. For a common round baking 
tin two tablespoons of vinegar and tbtee of sugar will do. Spice or seat- 
eon to the taste, cover with crust and hake. 

Sweet Apple Pie. Six good, medium sized sweet apples, pare, 
rorc, and quarter them, stew them soft, then beat them fine with one egg, 

and add a teacup of new milk, with spice to your taste. Line your plate 
with ordinary crust, and bake as usual. 

Bread PlEJ Soak some bread in hot water quite thin; add a piece 
of batter the size of a hickory nut, for each pie. Have your plates lined 
With paste, and put it in half an inch thick; sprinkle over each pie a tea- 
spoonful of tartaric acid, and a little more than half ji teacup of sugar, Ha- 
vering with nutmeg ov anything elso you may prefer. 

Pot Pm Make the following crust. A quart of flour, half a pint 

of milk, butter the Size of an egg, two teaspoons of cream of tartar which 
should be pdt dry into the (lour; and one teaspoon of soda put into the 
milk. Mix Well together, and drop into your chicken, or veal, or beef 
slew, when it- is boiling. 

COOOANUT Pie. One quart of now milk, three eggs, one tablespoon 
of butter, two of sugar, and a pint of grated eocoanut, which should be 
fresh. l»ake like custard pie. 

Beef Steak Pie. Beat a'good sfzefl nttrip stealfc weB with a roll- 
ing pin, and season well with pepper and salt. Lay a good puff paste 
round the dish, and put some water in the bottom; then lay the steak in, 
after cutting it into convenient sized pieces, and put a lump of butter on 
each piece, then put on the top crust, and bake thoroughly. 

"Minoe Pie. Boil a beefs tongue two hours, then skin it and chop 
it up as small as possible, Chop very fine three pounds of fresh beef suet 
three pounds of good baking apples, four pounds of currants, washed and 
dried before the fire, one pound oi' the best raisins, which should be stoned 
and chopped, and one pound oi' pulverized sugar. Mix all well together, 
with half an ounce each of mace, grated nutmeg, cloves and cinnamon; or 
some prefer a quarter of an ounce each of the two last, spices. About the 
brandy is another important matter: some like only a little, while others 
Wouldn't give you a "thankee" lor anything less than good groggy pie; SO 
you must choose for the ingredients named, not less than one pint, nor 
more than one quart oft the best French brandy. Some also like cider in 
mince meat; but if you use if at all, you must be very careful that it is the 
best: also sweet, JNlake a rich, pull* paste, fill in with the mince meat, and 
just before you put ou the top crust, sprinkle over the meat a little candi- 
ed citron and candied orange peel. 

Veal Pie, Lay marrow or beef suet, shred very fine, in the bottom 
of your dish, cut into steaks the best end of a neek of veal, lay them in, 
and sprinkle them with suet or marrow. Stone, and chop half a pound of 
raisins, and wash a quarter of a pound oi' currants.; put in over the veaL 
cut up throe ounces of candied citron, and three of candied orange peek 
and put in. Lay a paste round the dish, put the top crust on, and bake 
an hour. Wheri done, put ih a glass of brandy or shrub, and serve up. 

Eel Pie. Skin and wash your eels very clean, cut into pieces fin 

inch and half long, season with pepper, salt, and a little dried sage, rub- 
bed fine; raise your pies about the inside of a soup plate, and till in with 
eels, put on the top crust, and bake well in a quick oven. 



THE FAMILY FltlKND. |9 

EGG and Bacon V\v,. Steep a few thin slices of bacon all night iii 

wiilcr, bO take out the salt. Lay it in (lie disli, beat your eggB with .1 

pint of thick cream, put in a little pepper and sail,, and pout h on the ba- 
con; then lay over it a good cold pasti, and bake in a moderate oven. 

Chicken Pie. Let your chickens lie small, season them With mace 

pepper, and salt, and put a lump of butter in every one of llieni. Lay 
them in a dish with the breasls up, and put a, very thin elfCO of bacon on 
them, then pttt in a pint of Strong ii,ravy, ajid make a, good pull' paste; lid 
it and hake in iimoihi'iiio oven. 

Rabbit Fie, Out one large rabWt, or two small ones into pieces; 

season them well with mace, nutmeg, pepper and salt; put them in a juy; 
or deep dish with a hall* a pound of butter, and eover with a cloth or else 
a paste, and set in a, boiler of hot, water, in which it should stew lor an 
hour and a half. Then lift it out to cool, and make a rich force meat of a 
quarter of a. pound of scraped bacon, two onions, a gdflfifl of red wine, the 

crumb pf a common sized baker's loaf, the livers (tut small, a little nut- 
meg; season it highly, with pepper and salt; mix it well up with the yolks 
pf three eggS, raise the |>i ( ', and lay the forcemeat in the bottom, lay in 
the rabbits, with tin' gravy that came out of them, then put on the lid or 
top crust, and bake on hour and a half. J t is an elegant dish. 



PUDDINGS. 



REMARKS ON PUDDINGS. 

Bread and custard puddings require time, and a moderate oven, that 
will raise and not burn them. Butter and rice puddings require a quick 
oven, and always butter. your pan or dish before you put them in. In 

boiling be careful the cloth is clean, dip if in boiling water, flour if well, 
and tfive it a. shake. If you boil in a basin, butter it and have plenty of 
water, turn it often and do not cover the pan. When done, fake if up iii 
the basin, untie tin; string, wrap the cloth round tin: basin, lay your dish 
over it and turn the pinfdaing out. Take oil" the basin and cloth carefully; 
or you will disfigure the pudding. 

Beead Pi; Dm N(i. Take the crumb of medium sjzed loaf, and pour 
on it a pint of milk, boiling hot When if is cold, beat if very fine, with 
two ounces of butler, and Sugar to your taste; j^rate into if half a hutineg, 
beat up four Ogfcs, put them in, and beat all well together, for half an 
hour. Tie in a cloth and boil it an hour. You can, if you choose, but ItX 
currants for a change. Serve with white wine sauce. 

Kick IMiddino. Wash half a pound of rice, and put to it three 

pints of gOOO* milk, mix it well with a, quarter of a, pound of buffer, a stick 
or two of cinnamon, beaten line, half a tlUtttieg grated, one egg well beat, 
a little salt and SUgar to your taste. Bake if an hour and a half in a 
quick oven. When it comes out, take off tin; top, turn out into cup:, 
or moulds, and when cold turn them out, on a plate, or dish, and serve. 

APPLE I'inuiTNU. Line a basin with crust nia.de as for biscuit, pare 

core, and quarter as many sour apples as will fill the basin. Sprinkle 

some alspice, a little SUgar, and add half a cup of wafer. (Jover with a 
crust, and steam an hour and a half. Serve with SUgar and cream. 



40 THE FAMILY FRIEND. 

Hasty Pudding. Hasty pudding, or mush, when it is properly made 
is not only one of the healthiest, but also one of the most palateable of the 
commoner dishes. The trouble generally is that people do cook it enough. 

Into a pint or quart of boiling water, according to the quantity you de- 
sire, stir very gradually enough oatmeal or indian meal to make a thin 
mush or porridge, then sprinkle in a little salt, and keep it boiling and 
stirring steadily for at least an hour and a half or two hours. Then turn 
it out into moulds, dishes, or cups, as you like, and let it cool. It can be 
eaten with milk, or jam, or whatever you may like best. 

Sweet Potato Pudding. Beat to a cream a pound of sugar, and 
one pound of butter, boil and mash fine, two pounds of potatoes; beat the 
potatoes by degrees into the butter and sugar; add five eggs, beaten light, 
a wine glass of wine, one of brandy, and one of rose water, two teaspoons 
of spice, and half a pint of cream. Bake in a crust. 

Cottage Pudding. Two cups of flour, one of sugar, two tablespoons 
of melted butter, a teaspoonful of cream of tartar, one of soda, and one 
egg. Flavor with lemon. 

Workman's Pudding. Half a pint of molasses, half a pint of boiling 
water, one teaspoon of soda and a little salt. Add enough flour to make 
as stiff as sponge cake. If you wish to turn this into foreman's, or boss's 
pudding, you can add a cup of chopped raisins, and the same of minced 
suet. 'Steam for two or three hours, and serve with cream and sugar. 

Boiled Indian Pudding. Two large cups of sour milk, a cup of 
molasses, two cups of indian meal, one cup of flour; one of suet chopped 
fine, a teaspoon of saleratus, and salt to taste. Boil four hours. 

Invalid's Pudding, Make a nice egg custard, and add to it a bit 
of butter, some grated nutmeg, and a glass of wine, or brandy. Have 
ready some finely grated coacoanut, and mix well together. Line a dish 
with puff paste, pour in the custard, and bake it a light brown color. 

Bird's Nest Pudding. One cup of cream, one of sweet milk, a cup 
and a half of flour, a teaspoonful of cream of tartar, half a teaspoon of 
soda, three eggs, and a little salt. Dress a pint of tart apples, stew and 
sweeten them. Butter well a two quart basin, put the apples in the cen- 
ter, pour the batter over them, and bake for an hour. 

Quaking Pudding. Boil a quart of cream, and let it stand till it is 
almost cold; fhen beat four eggs a quarter of an hour with a spoonful and 
a half of flour, then mix them with the cream, and add sugar and nutmeg. 
Tie it close up in a cloth well buttered; let it boil an hour, and turn out. 

Yorkshire Pudding. This pudding is to go under baked meat. 
Beat four eggs with four large spoonsful of fine flour and a little salt, for 
a quarter of an hour. Mix well with them three pints of milk, then but- 
ter a drip pan, and set it under beef, mutton, or a loin of veal, when it is 
roasting; and when it is brown, cut it in square pieces, and turn it over; 
brown well on the under side, send to table on a dish. 

A Milk Pudding. Pour a pint of new milk, boiling hot, on three 
spoonsful of fine flour; beat the flour and milk for half an hour, then add 
three eggs, and beat it a little longer; grate in half a teaspoonful of root 
ginger. Tie up close, and boil for an hour; and be exceedingly careful in 
turning it out. 



THE FAMILY FRIEND. 41 

REAL ENGLISH PLUM PUDDING. 

The following recipe for making the celebrated English Pudding, is the 
only real one published in any book. It was obtained from the Cook of 
D'Israeli the Statesman, who got it originally from the Chief Master of 
the Royal Kitchen of Queen Yictoria. 

Weigh out with the greatest care, the following ingredients. 
Half a pound of the best beef suet, one pound of raisins, one pound of cur- 
rants, two pounds of stale bread crumb, not crumbled up, but just with 
the outside crust cut completely off, three eggs, the size of which should 
make them weigh at least five ounces, three ounces of pulverized sugar, 
two gills of the very best brandy, one medium sized nutmeg, grated, and 
about as much ground cinnamon as will lie an a ten cent piece, or a six- 
pence. Now comes an equally important matter; that of combining these 
ingredients in a proper manner. Get your things ready just after supper of 
the day previous to that on which you are going to have the pudding. 
Take the suet and after removing all the skin chop it up as fine as ^you 
can. constantly taking out the bits of skin; you must have the exact 
weight of each ingredient after you are done picking or cleaning it. Next 
wash, pick, and clean thoroughly from grit, the currants; then dry them 
before the fire. You will find this occupy you till bedtime. Next morn- 
ing get a pint of new milk, set it near enough to to the fire to become a 
little warm, and then lay your bread crumb in it to soak. The weight of 
bread named will soak up all the milk. Now add to this, first, the three 
eggs, well beaten, then the chopped suet; then the currants; then the rai- 
sins; then the sugar; then the brandy; then the nutmeg; then the cinna- 
mon. At each addition, stir the mass, using a wooden spoon, and when 
every thing is in as directed, stir the pudding one way for at least half an 
hour. Have 3 r our cloth ready buttered and floured, turn your pudding 
into it, tie it securely up. A large boiler, having a plate in the bottom, 
should be ready on a good fire; then put in your pudding, and from that 
moment to the end of exactly five hours be sure to neither let your 
fire go down, nor your pudding go off a steady boil. If you do, all is 
spoiled. It is best to avoid this by using wood to burn when the coal be- 
gins to slack down. Indeed the old English Cooks, who pride themselves 
on their National Plum Pudding, cannot be persuaded into using a stove 
at all, but persist in boiling it in a boiler that swings from the old fashion 
Crane in the chimney place, over a huge oak wood fire. So those of our 
friends who have the Crane in the fire place, may enjoy the Plum Pud- 
ding of Merrie Old George III the same as he did. Yet we have the con- 
viction that this is prejudice, and that a coal stove, carefully attended to, 
will boil as well as the Crane and Goose Neck. 

DIP, OR SAUCE FOR THE PUDDING. The dip or sauce for the 
Plum Pudding is as important as the pudding itself: and should be made 
with equal care. Warm six ounces of fresh, sweet butter, and beat it 
to a cream; gradually beat into it ten ounces of pulverized white sugar; 
then heat it on the fire, but, do not let it boil. Keep stirring it one way 
for ten minutes, then take off the fire, and stir in two wine glasses of red 
wine, and one of the best brandy; grate in one large clove, and a blade of 
mace rasped into powder. 

APPLE DUMPLINGS. 
Pare and slice thin the apples, then rub butter into the flour, about the 



42 THE FAMILY FRIEND. 

same as for an ordinary pie crust, mix a teaspoon of soda in some butter- 
milk, with which you moisten your dough as soft as for biscuit, roll it out 
butter it lightly, double it over, and roll it again. Wrap up a handful of 
the apples, which makes a good sized dumpling. 

Steamed 'Dumplings. Two cups of sour milk, one of cream, a tea- 
spoon of soda thoroughly dissolved. Turn into your flour, and mix the 
same as for biscuit; roll out, and wrap up whatever fruit you desire. 

By making your dough in any of the ways given, you will have the 
best puddings and dumplings, no matter what fruit you may use. 



PRESERVES, 



REMARKS ON PRESERVING. 

In making jellies be careful that none of the seeds of the fruit shall fall 
into them; neither squeeze too tight, or the jelly, instead of being clear, 
is clotty and discolored. In adding your sugar always let it dissolve 
in the juice or syrup before you put it on the fire. Never boil furiously, 
for you will thereby spoil the color of the preserve. The best pots or ket- 
tles for preserving are earthen, or else those that are lined with glass, or 
porcelain. Above all do not use copper or brass, for, besides running the 
risk of being poisoned, you give your preserves a bad color and taste, by 
using such copper and brass utensils as are made now a days. Keep the 
preserves in a cool but dry place; for no matter how much, or what kind 
of sugar you use, if you keep them where it is hot or damp, they will be- 
come candied. If you have no patent jars, you can keep your preserves, 
or jellies in jars by wetting a piece of clean white paper with brandy, lay- 
ing it on the top of the preserves, and then soaking* 'two thicknesses of 
tissue or blotting paper, with white of an egg. Take a third sheet, put 
it over the other two on one side, so that it will adhere, then lay it over 
the top of the jar, and fit it down close and tight. Let it dry this way, 
and without tying you have an air tight cover. It should lap over about 
two inches. 

PRESERVED QUINCES. Pare and quarter the quinces;' boil in 
enough water to keep them whole, when the}^ are tender, take them out, 
and to each pound of quince, add a pound of pulverized white sugar. Let 
them stand with the sugar on until the next day, when you will find the 
syrup as light and clear as amber. Put them in your kettle, and let them 
boil twenty 'minutes. Done this way they never get hard. You can use 
the water they were boiled in, to make the jelly, which you can do with 
the parings. Add a pound of white sugar to each pint of juice, and boil 
twenty five minutes. 

PRESERVED TOMATOES. Scald and peel seven pounds of the 
round, yellow, or any other tomatoes that you like better, and add seven 
pounds of white sugar. Let them stand over night. In the morning take 
out the tomatoes, and boil the syrup, removing all scum. Put in the to- 
matoes and boil gently fifteen or twenty minutes; then take them out, 
and boil the syrup again till it thickens. When cool, put the tomatoes 
into jars, pour the syrup over them, and add a few thin slices of lemon. 



THE FAMILY FRIEND. 43 

PRESERVED PUMPKINS. Let the pumpkins be large and per- 
fectly ripe. Pare, and cut them in convenient sized slices, lay on pound 
to pound of white sugar; let it stand over night. Next morning boil for 
half an hour or an hour, according to the variety used. Take out the fruit, 
give the syrup another boil, let both cool; and then, having put the pump- 
kin into your jars, pour the syrup over all. 

PRESERVED STRAWBERRIES. Pick and clean your fruit very 
carefully, and then weigh into your kettle a pound of berries, and a pound 
of sugar; and so on till you have used up all the fruit. Let it all come to 
a boil very gradually, and after they have begun to boil, let them keep on 
for fifteen minutes. Then put them hot into the bottles or jars, and seal 
them up. Pack the jars in a box, and fill with dry sand. 

BOTTLING FRUITS. Cherries, strawberries, plums, apricots, cur- 
rants, gooseberries, &c; may be preserved in the following simple man- 
ner, so as to eat exactly like fresh fruit in Winter. Gather the fruit be- 
fore it is dead ripe, put it in wide mouthed bottles, filling them as full as 
they will hold; cork them tight, and seal. Put some hay in a large sauce 
pan, set the bottles in, with hay between, to prevent them touching one 
another, then fill the saucepan with water, to the necks of the bottles, and 
set it over the fire, till it is nearly boiling; then take it off and let it stand 
till it is cold. Keep in a cool, dry place till wanted. You cannot tell 
them from the fresh fruit. 

PRESERVED DAMSONS. Take the small, long damsons, pick off 
the sterna, and prick them with a pin; then put them in a deep pot with 
half their weight of pulverized white sugar; set them in a moderate oven 
till they are soft; then take off, give the syrup a boil, and pour it upon 
them. Do so two or three times, then take them carefully out, put them 
into your jars, pour on the syrup, seal, and set away in a very cool place. 

PRESERVED PEACHES. See that the peaches are not too ripe, 
rub off the lint with a cloth, run down the seam with a pin, enough to cut 
the skin. Cover them with French brandy, tie a bladder over them, and 
let them stand for a week; then take them out and make a strong syrup 
for them; boil and s r kim it well, and put in your peaches. Boil them till 
they look clear; then take them out and put them into pots or glasses; 
mix the syrup with the brandy, and when it is cold, pour it over the fruit 
Seal them securely or they may discolor. 

STRAWBERRY JELLY. For every pound of strawberries, take 
three quarters of a pound of sugar. Mash the berries in the preserving 
kettle, and mix the sugar thoroughly with them. Boil half an hour, and 
finish as directed in the remarks about preserving. 

RASPBERRY JAM. Allow a pound of sugar to a pound of fruit. 
Boil the fruit half an hour, or till the seeds are soft. Strain one fourth 
of the fruit, and throw away the seeds. Add the sugar, and boil all ten 
minutes. A little currant juice gives it a pleasant flavor. 

CURRANT JELLY. Let the currants be dry and fully ripe; take 
them off the stalks, put them in a large stew pan, tie paper over them, 
and let them stand an hour in a coolish oven. Strain through a cloth, 
and to every quart of juice, add a pound and a half of pulverized sugnr; 
stir it gently on the fire, till all the fugar is melted; skim it well; let it 
boil twenty five minutes, and pour it into the pots while hot. Whencovjl 
put brandy paper over them, cover, and set away for use. 



44 THE FAMILY FRIEND. 

PRESERVED LEMONS. Pare your lemons very thin, and cut 
a round hole in the end about the size of a quarter of a dollar; take out 
all the pulp and skins; rub them with salt and put them in water as fast 
as you do them, or they will turn black. Let them lie five or six days, 
then boil them in fresh salt and water, fifteen minutes; have ready a thin 
syrup made of a quart of water, and a pound of loaf sugar. Boil them in 
this five minutes ouce a day, for five days. Then put th«m in a large jar, 
let them stand for six or eight weeks, which will make them look clear 
and plump. Take them out of that syrup now or they will mould; Make 
a new syrup of fine sugar, using as much water as will dissolve the sugar; 
boiling and skiming it well. Put in the lemons, and boil them gently till 
they are clear; then put them into ajar with brandy paper over them. 
Seal well and put away for use. 

APPLE BUTTER. Take half a peck of tart apples, after paring 
and coring them, cover with enough water to cook them; add a pint of 
molasses, and stir it continually to keep it from burning. When it is thick 
enough to prevent the juice separating from the sauce, take it off the fire, 
and add ground cinnamon and cloves to suit the taste. 

Tomato and other fruit butters may be made in the same way. In pre 
serving any kind of fruit follow the general directions we have given, and 
you will be sure to have the best of presrves. 



PICKLES. 

REMARKS ON PICKLING. 

The first thing in pickling is to avoid that most pernicious practice of 
putting pickles in copper or brass vessels to make them a handsome green 
color, for that can be much better done by pouring the vinegar on hot, in- 
stead of cold; and the action of the chemical vinegars that are made now, 
upon copper and brass kettles, produces the most frightful poisons. 

PICKLED PEACHES. Take six pounds of peaches to three of su- 
gar, and one quart of vinegar, put a clove in one end of each peach and a 
bit of cinnamon iu the other. 

WHISKEY PICKLES. Use one gallon of whiskey to four of wa. 
ter; or in that proportion. Spread a cloth over the pickles, and put a board 
on that to keep them under. 

PICKLED TOMATOES. Let the tomatoes be thoroughly ripe, 
and let lie in strong salt and water for three or four days, then put them 
down in layers in the jars, mixing with them small onions and pieces of 
horseradish, then pour on the vinegar, cold, after having spiced it how- 
ever, as for peppers. Use plenty of spice, cover carefully, and let them 
stand a month before using them. 

CUCUMBERS. Leave at least an inch of stem on each cucumber, 
and wash well in cold water. Put a layer of salt on the bottom of the 
keg, then a layer of fruit, and so on, finishing with a layer of salt. Cut a 
board so as to fit inside the barrel, bore holes here and there through it a 
half inch in diameter, put this board on the top of the pickles, with a 
weight of at least twenty five pounds on it, Each day take off the scum 
that rises. Keep in the shade for four weeks, when you can send them 



THE FAMILY FRIEND. 45 

to market or use theta for home. If the latter, take out as many as you 
think you will use hi n week, wash them well and after putting them in 
ajar, cover them with boiling hot vinegar. 

PICKLED R£i) CABBAGE. Slice your cabbage, cover it with 
salt, and let it lie two days. Then drain it and put it in a pan, cover it 
with vinegar, and spice to your taste. Give it a scald, and, when it is 
cold put it in your jars and tie close up. 

PICKLED GRAPES. Let the grapes be not quite ripe, put a layer 
of them in a stone jar, then a layer of vine leaves, and so on until the jar 
is full. Then take two quarts of water, and a pound of salt, and boil to- 
gether, skimming well; take off to cool, and when lukewarm, pour the 
clear liquor on the grapes and and a thick layer of the leaves on the top. 
Cover close with a cloth, and let it set on the hearth where it is warm, 
for two«or three days. Then take them out of the jar, and lay them on a 
cloth to drai'n, and cover them with a flannel till they are quite dry; then 
lay them in flat bottomed stone jars in layers, with fresh vine leaves be- 
tween each layer, and a large handful on top. Then boil a quart ofwa. 
ter and a poundof wh ite sugar fifteen minutes, skimming it well, and put- 
ting into it three blades of mace, a large nutmeg sliced, and two quarts of 
white wine vinegar. Boil well together, and when it is cold, pour it on 
your grapes, covering them well with it. Seal well, and keep in the cool. 

PICKLED MUSHROOMS. Use the smallest mushrooms you can 
get; put them in spring water, then rub them with a bit of new flannel, 
dipped in salt; throw them into fresh water as fast as you do themj. then 
put them in a well tinned saucepan, and throw a handful of salt -over 
them. Cover them closely, and set on the fire till thoroughly hot; then 
lay them between two cloths till they are cold. Put into jars, and pour on 
white wine vinegar which has been boiled with a blade of mace, salt, and 
ginger in it; also it must be cold when you put it on the mushrooms. In 
each jar put a teaspoonful of sweet oil. 

PICKLED ONIONS. Peel the onions, and let them lie in strong 
salt and water nine days, changing the water every day; then % put them 
into jars, and pour fresh salt and water on them, this time 'boiling hot. 
When it is cold take them out, and put them on a hair sieve to drain, after 
which put them in wide mouthed bottles, and pour over them vinegar, 
prepared the same as for mushrooms. 

PICKLED CAULIFLOWERS. Take the most solid and whitest 
cauliflowers, pull apart in bunches, and spreading on an earthen dish, lay 
salt all over them. Let them stand three days; then put into earthen 
jars and pour boiling salt and water over them; let them stand all night, 
then drain them on a hair sieve, put into glass jars, and fill up with vin- 
egar prepared as before. 

TOMATO CATSUP. Take ripe tomatoes, and scald them just suf- 
ficient to allow you to take off the skin, cover them with salt and let them 
stand till next day, then strain them thoroughly to remove the seeds; then 
to every two quarts add three ounces of cloves, two of black pepper, two 
nutmegs, a little cayanne pepper and salt. Boil the liquor for half an hour 
then let it cool and settle. Add a pint of the best cider vinegar, after 
which seal it very tightly, and keep in a cool place. 

ANOTHER WAY. Take a bushel of tomatoes, and boil them till 
they are soft. Squeeze them through a fine, wire sieve, and add half a 



THE JJlMILT FBIBD). 

a gallon of vinegar, a pint and a half of salt, two ounces of cloves, four of 
al spice, two of cayanne pepper, three tablespoons of black pepper, and five 
heads of garlic, skinned and separated. Mix and boil about three _ 
ioeed to about one half Bottle without straining. 

THE CELEBRAi ITDON PICALILY. 

v " . - : - ; 1 :_..: —-. .'-.:-::. 

:': : ;:_rnl rf .7-: ::: r_ ;.V. ■■;: :: 7if 7t.: - ::i_i ii :'zi ::-: : 1:1 :::z: 
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. . . in . -. :f ?;::.f ::.::>:r;l> :.: 1 5 • . ;-:f ": :'_m :i 1 ill: jifTf. 
:h salt, and let them stand in the sun three c en pat 

:i-:::: in :.- nr.ifi : ::: in I..7- - :.:: z~:~nz ri:i i:. _ er z-i~. 1 :h:n lay- 
er of the best mustard seed. X: w take - 

wine vinegar as you think will- -cover them, and t : ~r quarts add 

one ounce of turmeric, or in that proportion, then put in a piece of pure 
gold, a coin Eke a gold doEi: and boil for an hour. Then pour it 

: h::. L ..: :1 . ~ 

1: vfll.— ::l;r ill : 
- :f: ::.£: :~: rrs :: ~ ~iie vi-eri: 

in that proportion* one ounce of mace, one of white pepper, a quar 
an ounce of doves, the same of long red pepper, and nutmeg; beat all to- 
gether, and boil for ten mini ~ :nr vinegar, putting in also the 

. . . - 

IOKZS _ . : 7: 1: :.:: .1 

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negar as wiH cover the artichokes, and boil it, panic . 
.1: ;: :~: ;:' : ;..f 1 r~ >1 i:-i ::':::: :._::: ::l::.:i;: s_:-l ;i_;i 
Pour it on hot, seal well, and pot away for a 

UATOES The cheapest as well as the best way 

::':::::::::_i::^ 1? :: r_: rifn zr in -:: :ze ; ::« 15 :: :~ ~ 

Cook the tomatoes exactly as yon would for the table: bat pot in no 

sfii.zlij — "21; ---: Zfi: :i- ; ■;: ill 1:1: :zi ::m::e5 :z : : 1: — ;i.- 

:' course, however having first cooked them thoroughly. Be cardial 

to seal well, and keep them in a cool dry place, though they must not be 

. : 1 . 1 : - .. ■_ _ 
. : ill if= :f :lfi 

ES YTHC LB 

1 boll. Rave your cans warm, put 



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THE FAMILY FRTK 47 



SOUPS, AND STEWS 



REMARKS OX SOfjPS. 

When you make any kind of soup, especially any having herbs, or roots 
in, always lay the meat in the bottom of your pan or pot, with a lump of 
butter, cut the herbs and roots small, lay them over the meat, cover close, 
and set on a very slow fire, as that will draw all the virtue oot of the roots 
and herbs, make a good gravy, and give the soup a very different flavor 
from putting water in at first. When your gravy is almost dried up, put 
in about the quantity of water you need, and which must be more or less 
according to the size of the meat, the strength you desire for the soup, k<: 

When it boils, skim off the fat as it rises. 

BE AX SOUP. Put the beans in lukewarm water over night, and 
when you do so put into the water some baking, or carbonate of soda. In 
the morning have ready your beef or pork, and vegetables, put into your 
pot, and do a3 directed above, then add your water, beans, etc., and boil 
several hours, the longer the better. 

OX CHEEK SOUP. Break the bones of an ox cheek; or get the but- 
cher to do it, and wash it in many waters, then lay it in warm water, and 
throw in some salt to bring out the slime; wash it well. Put two ounces 
of butter into a large stew pan, and lay the cheek in, with the flesh side 
down, add to it half a pound of the shank of a ham, cut into slices, and 
four heads of celery, pulling off the leaves of the latter, and washing the 
heads clean; cut them in with three large onions, two carrots, one parsnip, 
a few beets, cut small, and three blades of mace. Set on a moderate fire, 
for about fifteen minutes, then add the water. 

OXIOX SOUP. Boil eight or ten large onions in milk and water; 
changing it three times, and when they are quite soft, rub them through a 
hair sieve. Boil a small chicken for gravy, with one blade of mace. Strain 
it and pour it upon the pulp of the onions; boil it gently with the crumb 
of a small, stale loaf, grated into half a pint of cream; add pepper and salt 
to your taste. A few heads of asparagus or stewed spinach, both make 
it eat well, and look very pretty. Grate a crust of brown bread around 
the edge of the dish. 

PARTRIDGE SOUP. Take off the skins of two old partridges, 

cut them into small pieces, with three slices of ham, also small; and two 
or three onions sliced, with some celery. Then fry them in butter, until 
they are as brown as they can be made without burning; then put them 
into three quarts of water, with a few pepper corns. Boil it all slowly 
until a little more than a pint is consumed. Then strain it and put in 
some celery and some fried bread. 

PEA SOUP. To one quart of split peas put four quarts of soft wa- 
ter, a little lean bacon, or roast beef bones, and a head of celery, washed, 
and cut in with a turnip. Boil down to two quarts, work through a col- 
ander with a wooden spoon, mix a little flour and water, boil well in the 
soup; slice in another head of celery, and pepper and salt to your ta 
Cut a slice of bread in diamonds, fry them brown, put in the dish, and 
pour your soup over them, and serve. 



48 THE FAMILY FRIEND. 

STEWED OYSTERS. Put the liquor of the oysters into a sauce- 
pan with a little beaten mace; thicken it with flour and butter, and boil it 
three or four minutes. Then take a slice of white bread, toast it, and 
cut it in three cornered pieces; lay them round your dish, put in a spoon- 
ful of good cream, and then put in your oysters. Shake them round in 
the pan, but do not let them boil; for ifthey do it will make them hard, 
and cause them to look small. Serve up in small, deep plates. 

MOCK TURTLE. Boil a nice calf's head for half an hour, then cut 
it into pieces, half an inch thick and an inch and a half long; put 'it .into a 
stew pan, with two quarts of veal gravy, and salt to your taste. Let it 
stew an hour, then put in a pint of madeira wine, half a teaspoonful of 
cayenne pepper, truffles and morsels an ounce each, three or four arti- 
chokes, boiled and cut in slices. When the meat begins to look clear, and 
the gravy strong, put in half a lemon, and thicken it with flour and but- 
ter. Fry a few forcemeat balls, beat four yolks of hard boiled eggs in a 
mortar, very fine with a lump of butter, and make them into balls, as big 
as pigeons' eggs; put the forcemeat balls and eggs in after you have dish- 
e'd it up. A lump of butter put in the water in which you boil your arti- 
chokes, will make them boil sooner and also whiter. 

FORCEMEAT BALLS. Take a pound of the fat of a loin of veal 
the same of lean, with six boned anchovies, beat them fine in a mortar; or 
on a good strong plate; season with mace, cayenne pepper, salt, a little 
shred parsley, sweet marjoram, some lemon juice, and three or four spoon 
fuls of madeira wine. Mix all well together, and make up into little balls 
which then dust with a little fine flour, and put them in the dish to stew, 
about half an hour before you serve it up. The green skin of a salmon's 
head is a very great addition to your turtle. Boil it a little, and then stew 
it among the rest of the things. 

STEWED RABBITS. Cut the rabbits into pieces, and put into a 
large saucepan, with three pints of beef gravy, a pint of red wine, a large 
onion stuck full of cloves, a bunch of winter savory, a slice of horseradish 
two blades of beaten mace, one anchovy, a opoonful of walnut, or other 
catsup, half a lemon, and cayenne pepper and salt to your taste. Put on 
a close cover, and set over a gentle fire, and stew it for two hours. Then 
turn it into a soup dish, and thicken 3^our gravy with a lump of butter, 
rolled in flour, boil it a little, and strain it over the rabbit. Garnish with 
lemon peel, cut like straws, and serve up. 

STEWED PEAS. Wash a quart of young peas, put them into *k 
stew pan with a quarter of a pound of butter, three small heads of lettuce^ 
cut pretty fine, five or six young onions, with a little thyme, parsley, pep- 
per, and salt. Let them stew all together, for a quarter of an hour; then 
put to them a pint of gravy, with two or three slices of bacon or ham, 
and let them stew all together, until the peas are done enough; then thick- 
en them up with a quarter of a pound of butter, rolled in flour. 

AN AMULET. Put a quarter of a pound of butter into a frying 
pan, break six eggs, and beat them a little, and strain them through a hair 
sieve, put them in when your butter is hot, and strew in a little shred 
parsley, and boiled ham, scraped 'fine; with nutmeg, pepper and salt. Fry 
it brown on the under side, lay it on your dish but do not turn it; hold a 
hot plate over it long enough to take off the raw look of the eggs. Stick 
curled parsley in it and serve it up. 



THE FAMILY FRIEND. 49 



VALUABLE HOUSEKEEPING RECIPES. 

BOILED WHEAT. It is not as well understood as it should be, 
among housekeepers, that plain boiled wheat, eaten with milk or molasses, 
is a most healthy and nutritive food. Take a quart of wheat, crack it in 
a mill, put in a pot with warm water, and let it stand on the stove several 
hours, then boil, and stir occasionally till it becomes thick, when you can 
slir in a handful of salt. If any is left cold, it is very nice sliced down, 
and fried in butter or dripping. If you prefer to have the wheat whole, 
instead of having it cracked, you must soak it several hours in tepid wa- 
ter, before boiling it. 

PRESSED MEATS. Boil a chicken in a little water, until it is very 
tender, and the water is nearly all boiled away. Season highly with but- 
ter, pepper and salt; take out all the bones, and pack very tightly in a nar- 
row, deep dish; and set away where it will become cold. When used, slice 
down neatly. 

POTTED BACON AND YEAL. Cut your bacon and veal into 
thin slices, an equal quantity of each, then powder some dry sweet bazil 
and put into a stew pan, a layer of bacon, then a layer of veal; then some 
grated horseradish and sweet bazil; then a layer of bacon and veal, as be- 
fore; then the herbs, and a little salt. Then squeeze in the juice of a le- 
mon, and grate in the rind. Cover tightly, and bake for three hours, in 
the oven; take it out, drain off all the gravy, pour over it some mushroom 
catsup, and press down with a heavy weight, then put it into pots tightly 
covered, and keep for use. 

TQ KEEP MEAT FRESH. Cut the meat into slices as for frying 
pock it in ajar, with enough salt and pepper between each layer to make 
it palatable. Then put on the top a thick cloth. On this press a layer of 
salt half an inch thick. You can keep meat fresh this way for almost a 
whole month in the hottest weather. 

CURING BEEF WITHOUT BRINE. Take seven pounds each, 
of sugar and salt, and four ounces of saltpetre. Pack your beef in ajar or 
small barrel, according to the quantity of meat you have, and sprinkle the 
mixture over it. Be careful to pack solid. 

TO KEEP CREAM SWEET. Add a little white sugar to your 
cream, and then heat it slowly, and it will keep a long time. 

COOKING EGG PLANTS. Sometimes the egg plant is used to 
season soups and stews, but the general way is to fry it. Cut the plant 
in slices across, and about half an inch thick; let them drain a little while, 
and fry a nice brown, on a griddle. Or you can fry it in a nice batter. 
It improves it very much also, if you peel the plant before slicing it. 

POTATO YEAST. Boil and mash fine a dozen good potatoes: add 
one cup of white sugar, and a quart of boiling water. Let it stand ten 
minutes; then add a quart of cold water, and half a pint of yeast: bottle it. 

WORKMAN'S BEER. Boil a pint of corn till it is soft, and add 

to it one pint of molasses, and a gallon of water. Shake well together in 
a jug, and set in a warm place; and in twenty-four hours you will have a 
3 



50 THE FAMILY FRIEND. 

TO MAKE BAD BUTTER GOOD. There is no subject more in- 
teresting to ladies than that of butter; most especially in large cities and 
towns, where huxters, by combining together, force people to pay most 
enormous, and unjust prices for it. We .have, therefore, gone to a great 
deal of trouble to obtain information about the various modes of manufac- 
turing butter, and preparing it for market, so as to enable our patrons in 
the first place, to tell really good butter from bad, and in the next place, 
to make bad butter good. It must not be supposed from this that we can 
thus tell you how to make some of the wretched grease that is often sold 
for butter,, into the beautiful golden lumps that are sometimes brought to 
market by honest farmers, because nothing but a miracle could accomplish 
that; but you can make very bad butter eatable, and very often just as 
good as that you pay three times the price for. 

A conscientious dairyman will see that his cows are milked clean, and 
that his milk boys do not spit tobacco juice in the milk pans; and that liz- 
ards and snails do not creep into the standing 'milk, and get drowned in it 

As soon as the milk is brought in from the cows it ought to be scalded; 
as thut always makes cream better and faster. The churn should be as 
nearly as possible straight up and down; and the temperature between 
fifty five and sixty degrees. As soon as the butter has come, take it from 
the churn, immediately, and put it in a large wooden bowl; then put it in 
cold, soft water — rain water is the best — then pull the butter over gently 
with a wooden ladle so as not to break the grain, for if you do, your but- 
ter will be oily. Wash out every particle of milk, and season with the 
best salt. Set the bowl away until the next day, and when sufficiently 
cool, work the mass thoroughly, but without breaking the grain; and on 
the third day pack away if it has assumed the right color. Be careful that 
there is no milky water is left in it. 

We have thus described the proper process of making the best butter, 
in order that every one may know how it is done. Now then, if y6u buy 
some butter that gets rank and strong, put it into a large dish with a very 
little baking soda: pour plenty of soft water, over it, and let it stand for 
several hours. Then work the butter thoroughly, so as to wash out all 
the milk, which is the reason of the rankness. Then break it up in small 
pieces, put them into another bowl, pour on cold water, work it a short 
time, and then salt it a little, and put it away for use. You will find it 
keep as sweet as a nut for a reasonable length of time. If you buy a few 
pounds or rolls of Roll or Goshen butter, and serve it in the way directed 
you will have most excellent butter, and at a price less than half what it 
would cost you in market. If you can afford it, the best thing you can do 
in Summer time is to buy a lot of good butter, give it a gentle washing, 
pack it away in stone jars, very tightly, and then pour over the top of it 
a brine made as follows: take some soft water, and boil it, then throw in- 
to it a good quantity of the best salt, and while it is cooling, stir it occas- 
ionally. When it is cold, pour it over the butter so that the latter shall 
be covered to a depth of at least three inches; then on the top of the wa- 
ter pour a little sweet oil, which makes a perfectly air tight film. 

The salt for the butter is made as follows: the ingredients being more 
or less according to the quantity of butter to be salted. Two quarts of the 
best salt, one ounce of white sugar, and one ounce of saltpetre. Mix well 
together, and use one ounce of it to every pound of butter. 

There is a mixture sold by dishonest market people, made of one half 
butter and one half lard, and called butter. Germans call it Schmaltz. 



THE FAMILY FRIEND. 51 

TO PURIFY RANCID LARD. Take an ounce or two of Chlo- 

ride of soda, and put it into a gallon of soft water. Make it almost boil- 
ing hot, then pujt jour rancid lard into it and let it boil for two hours, if it 
is a large quantity — that is many pounds — Then take it off, and set it 
aside to cool. When cold, take the lard off the water, give it a boil up by 
itself in the usual way, let it cool again, and you will find your lard just 
as sweet as when it was first new. 

POTTED TONGUE. Boil a good, fresh tongue tender; trim off the 
skin and rind, weigh the meat, mince it very smajl, and pound it as fine 
as possible, with three ounces of butter to every pound of tongue, a small 
teaspoon of mace, half a teaspoon of nutmeg and cloves, and cayenne pep- 
per to suit the taste. Beat the spices and meat well together, and then 
put away in your pots for use. 

HOP YEAST. Pare four rniddliug sized potatoes, put them in one 
quart of water. Put two handfuls of hops in a cloth, and put in with the 
potatoes to boil; put four large spoons of flour, half a teacup of molasses, 
a tablespoon of ginger, and a little salt in a pan together, and stir well. 
Mash the potatoes soft stir them into the pan, and when cool, add half a 
teacup of yeast When it is done rising, cork it up tight in bottles, and 
put it away in the cellar for use. 

HOW TO MAKE COFFEE. Nearly every one drinks coffee, yet 
not one in fifty really knows how to make it properly, The following is 
the way to bring out the best qualites of the coffee berry. In the first 
place keep your coffee in a tin can with a tight fitting lid, as you retain 
by so doing the caffeine, or life and essence of the berry. Roast your own 
coffee if at all possible, as you can invariably do it not only much cheaper 
but also better than the factory roaster does it. Be careful, in roasting, 
not to burn the berry, but roast it an even brown. The best cafes in the 
city of Paris, have a little pulverized sugar sprinkled over the coffee just 
before it is done roasting, for the reason that the sugar forms an air tight 
coating over each berry, and thus preserves the caffeine till the coffee is 
ground. The best way to make a real delicious cup of coffee is to grind 
the berries in the mill just before you wish to use it, not as some people 
do, the night before. It should not be ground to a fine powder, but into 
fragments a little larger than a mustard seed. Have your kettle of water 
boiling hot, put three quarters of the coffee you are going to use into the 
coffeepot, with a small quantity of the white of an egg; then pour on as 
much of the boiling water as you intend to use for the making; and boil 
briskly for ten or fifteen minutes. Then add as much milk as you intend 
to use for the morning's meal, or rather for the meal for which you are 
preparing the coffee, then add the rest of the coffee, put the pot on the 
hottest part of the stove and let it boil up to the top of the pot, but do not 
let it boil over; repeat this several times, then put the lid tightly on your 
pot, and set it down on the hearth for five or six minutes. Then serve 
out in your cups, and you will see what a delicious beverage you have, 

TO MAKE TEA. This is another of the commonest and yet 

least understood things done in a household. Cheap tea is never good: 
this is a fact you can rely upon. For those who like a powerful tea a: I 
a sharp flavor, we recommend the best Imperial Green Tea. Put a tea- 
spoonful in the bottom of an earthen teapot, and pour over it about thr- ■ 
cups of boiling hot water; put on the lid, and set your pot on some par 
the stove, where, while it will draw, it will not boil. Let it draw thus for 



52 THE FAMILY FRIEND: 

two hours. Serve into your cups with milk and sugar, for those who like 
it that way, but if you would taste the real flavor of it, and get that rough 
taste, which the connoieseur so much deligts in, never put milk or sugar 
in your tea; but drink it plain as they do in China. Chinese would laugh 
at the idea of drinking anything in their tea. Also, if you wish to keep 
the flavor of tea never' use the tin tea pot which has come into such gen- 
eral use because the eartheh pots split and break so soon. You can use 
an earthen pot a lifetime, if, instead of setting it on the top of a hot stove 
you set it in a tin, or icon dish in which there is hot water. The best tea 
orcinaily is made by mixing equal quantities of Green and black together. 

SPLENDID SOFT SOAP. Take sixteen quarts of lye of sufficient 
strength to float an egg f eight pounds of clean grease, one and a half 
pounds of resin; put the whole into a large kettle, and boil it. At first it 
is apt to rise,^n which case add a little strong lye, and so continue to clo 
until the materials are incorporated. Then remove it from the fire and 
add, by degrees, weak lye, stirring it at every addition, till the kettle is 
full. By trying this method, you will find you have an excellent soft soap. 

A GOOD WHITEWASH. Take a clean, water-tight cask or tub, 
and put in a half bushel of lime. Slack it by pouring on boiling water 
sufficient to cover it five inches deep, stirring it briskly till thoroughly 
slacked. When this is done, dissolve in water, and add, two pounds of 
sulphate of zinc and one of common salt. These will cause the wash to 
harden and prevent cracking. A cream color may be made by adding to 
the above three pounds of yellow ochre. If to this wash glue be added, 
it will cause the wash to stick and not come off where touched. A half 
pound of glue will answer for a wash-tub full. 

TO TAKE FRESH PAINT OUT OF A COAT. Take immedi- 
ately a piece of cloth, and rub with the wrong side of it on the paint, 
spot. If no other cloth is at hand, part of the inside of the coat skirt 
will do. This simple application will generally remove the paint when 
quite fresh. Otherwise rub some other cloth on the spot with your finger. 

A GOOD BLACK INK. One pound extract logwood, one ounce 
bicromate of potash, one-l^ilf of prussiate potash and six gallons of water. 
Pulverize the ingredients, and heat boiling hot and stir thoroughly ; then 
strain through a thin cloth. Half or one-fourth the amount can be made 
the same way. 

BED BUGS— SALT THEM. Salt is a sure thing on bed bugs. 
Wash the articles and places invested with the bugs with salt and water, 
and fill cracks and crevices where the vermin hide; they will give no 
more trouble. They cannot abide where salt is. Another way is to take 
a feather and apply a little coal oil to the places where the bugs hide. 
This is a sure remedy. 

MENDING BROKEN VESSELS. To half a pint of milk put a* 
sufficient quantity of vinegar in order to curdle it; separate the curd from 
the whey, and mix the whey with the whites of four eggs, beating the 
whole well together; when mixed add a little quick lime through a sieve 
until it acquires the consistency of a paste. With this cement broken 
vessels or cracks can be repaired; it dries quickly, and resists the action 
of fire and water. 

REMEDY FOR LITTLE RED ANTS. Place bits of the bark of 
hickory, or sweet walnut, wherever they haunt, and they will Very soon 
disappear. . 



THE FAMILY FRIEND. 53 

TO DRY CITRON. Cut the citron into slices convenient for dry- 
ing and remove all the pits, then boil in water till you can pierce with a 
fork; take from the water and lay in a colander to drain. Take the rind 
of four lemons, pour a pint of boiling water upon them and let them stand 
over night; then add four pounds of sugar and place over the fire. When 
hot put in all the citron the syrup will cover, and let it boil till the fruit 
is clear, or the syrup has penetrated through it. Then drain and place 
on plates to dry, and add more of the fruit to the syrup till it is all used 
up. Dry the lemon and you will have fine candied lemon peel. 

PRESERVING MILK. An easy way of preserving milk or cream 
sweet for a long time, or of removing the sourness when it has already 
come on, is to add to it a small quantity of common soda, pearl ash or 
magnesia, of the druggist shop. 

ANOTHER. Put a little honey or molasses in the bottom of a bowl: 
fix it so that the ants can get into it easily, set it in the closet where 
they infest, and in a short time they will crawl into it. Then scald the 
bowl and r#peat this a few times. You will get every one of them. 

PASTE FOR CLEANING KNIVES. Make a mixture, one part 
emery and three parts crocus martis, in very fine powder. Mix them to 
a thick paste, with a little lard or sweet oil. Have your knife-board 
covered with a thick buff-leather. Spread this paste on your leather, to 
about the thickness of a quarter-dollar. Rub your knives in it, and it will 
make them much sharper and brighter, and will wear them out less than 
the common method of cleaning them with brickdust on a bare board. 

TO CLEAN HAIR BRUSHES. Hot water and soap very soon, 
soften the hairs, and rubbing completes their destruction ; so use soda 
dissolved in cold water, instead. Soda having an affinity for grease, 
cleanses the brush with little friction. Do not set the brush near the fire, 
nor in the sun, to dry ; but, after shaking it well, set them on the point 
of the handle in a shady place. 

SPRUCE BEER. To ten gallons of water add one quart of yeast, 
five pints of molasses and a few drops #f the oil of spruce. Put the above 
mixture into an air-tight cask, and shake it well. Open the vent and a 
quantity of air will rush out; when it stops, bung up tight and shake it 
again. It will be fit to use in a short time, but will soon be tart. If 
allowed to remain in the cask it will make good vinegar. 

NEW ENGLAND CHOWDER. Have a good haddock, cod, or 
any other solid fish, cut it in pieces three inches square, put a pound of 
fat salt pork into the pot, set it on the hot coals, and fry out the oil. 
Take out the pork and put in a layer of fish, over that a layer of onions, 
and so on alternately until your fish is consumed. Mix some flour with 
as much water as will fill the pot, season with black pepper and salt, to 
your taste, and boil it .for half an hour. Have ready some crackers soaked 
in water till they are a little softened, throw them into your chowder five 
minutes before you take it up. Serve in a tureen. 

TO REMOYE VARNISH STAINS. This may be done by rub- 
bing the stain on each side with wet brown soap ; mix some starch to a 
thick paste with cold water; spread it over the soaped places, and expose 
the cloth to the air. If in three days the stains have not entirely disap- 
peared, repeat the process. 



54 THE FAMILY FRIEND. 

TO DRY CHERRIES. Take the stems and stones from ripe cher- 
ries, spread them on flat dishes, and dry them in the hot sun or warm 
oven ; pour whatever juice may have run from them, a little at a time, 
over them, stir them about, that the} r may dry evenly. When they are 
perfectly dry; line boxes and jars with white paper, and pack them close 
in layers ; strew a little brown sugar, and fold the paper over, and keep 
them in a dry place j or put them in muslin bags, and hang them in an 
airv place. 

TANNING SKINS WITH THE FUR ON. To tan a skin of any 
kind with the fur on, first take the skin and flesh it, which is done by 
laying on the round side of a slab, with the flesh side out, scraping it 
with the back of a drawing knife, until all the flesh is removed; then wash 
it thoroughly in soap suds until all the grease is removed, and rinse it in 
soft w r ater. Then place it in a liquor made of one ounce of sulphuric acid, 
and four quarts of soft water. Let it remain in this liquor half an hour; 
or until the skin looks tanned. Then take it out, and work it dry; when 
it will be found soft and pliable. The Indians after a process similar to 
this do as follows. They dig a hole in the ground two feet deep: on the 
bottom of this they build a fire of dry, rotten willow, or cotton wood, mix- 
ed with dried cow, or buffalo dung. After the fire burns thoroughly, and 
emits much smoke, they stretch the skin over the top of the bole, fasten 
it down all around with wooden splints. After three days they take it 
off. This makes it soft even if it is soaked by the 'heaviest rains. 

TO CLEAN WHITE KID GLOVES. Take a piece of white cot- 
ton batting or muslin, dip it in sweet milk, then rub it on a piece of cas- 
tile soap, and rub on the glove. The best way is to put the glove on the 
hand, and get a friend to clean it. If you like, you can let the glove dry 
on your hand before taking it off; by which you will have a splendid fit. 

SHAYING CREAM. Put half a pound of soft soap into ajar, and 
pour into it one pint of the best alcohol; place the jar in a deep pan of boil* 
ing water, and 'let it stand till the soap is all dissolved. Perfume it with 
any essential oil you like. This is a splendid article, especially for any 
one having a tender face. You can make a half or fourth of this quantity. 
Dip your brush in hot water, then slightly in the cream, brush your face 
briskly with it and you have instantly a rich lather. 

HARD SOAP. Take three pounds of sal soda, a pound and a half 
of unslaked lime, and two gallons of rain water. Heat it boiling hot in a 
brass or copper vessel; then put it in an earthen pot to settle over night, 
carefully pouring«offthe top so as not to pass any of the ingredients; then 
take three pounds of clean grease, r and boil until it is thick. Have a box 
ready, with strips of wood placed in itso as to make bars, pour the soap- 
into this, and let it cool. Boil it well or it will not harden. 

BLUING FOR CLOTHES. Take one ounce of soft Prussian blue 
pulverize it and put it into a bottle with one quart of clear rain water; add 
a quarter of an ounce of oxalic acid, also pulverized. One teaspoonful of 
this mixture is sufficient for a large wash and is better than indigo. 

GRECIAN CEMENT. Take three pints of ash, three of clay, and 
and one of sand. Mix well with a little water, aud apply it immediately. 
In a short time it will become as hard as adamant. 

ANOTHER. This cement is transparent, and it will unite broken 
glass and china so firmly that the fracture can scarcely be seen. Melt a 
little izinglass in spirits" of wine; add to it one fifth its bulk of water, and 
heat it gently. Be sure to mix it thoroughly. 



THE FAMILY FRIEND. 55 

TO TRAP ROACHES. There is nothing so universal in houses, 
nor nothing so disagreeable as roaches; and no plan of getting rid of the 
pests has ever been so successful as that which we give here. If you use 
poison, they crawl about your closets or die and decompose under the 
wash boards of every room; making a terrible smell, to say nothing of the 
danger of very young children getting them in their mouths. Get a por- 
ter, or any kind of a glass bottle, and, after putting a morsel of bread in it 
place it in the corner of the closet, on the flour, or in the chimney corner. 
Arrange a strip of wood from the floor to the top of the bottle, in such a 
way that the roaches can crawl up and fall into the bottle; which they are 
sure to do. Let the bottle stand undisturbed for three or four days, and 
you will be surprised at the number you have caught. Destroy them, and 
replace your trap, If only one escapes, however, your trapping is done, 
and in future the roaches will avoid the trap entirely. 

TO KILL FLIES. Get some quasia chips from the druggist, put 
a few on a saucer or plate, pour over them some hot water, and sweeten 
with sugar or molasses. Set it in the places most troubled with flies, and 
it will kill them very rapidly. 

ROSE WATER. Fill a bottle half full of good brandy, and then 

put in as many rose leaves, taking the cabbage rose in preference to any 
other, as you can get in. Cork the bottle up very tight, and put it away 
in a cool, dry place, let it stand a month or two before using it. 

BLEACHING WHITE FLANNEL. Take brimstone, put it on a 
hot stone or iron that has a hollow place in it. Set it on the ground; take 
an old barrel knock out the bottom, and set it over the brimstone. After 
washing the flannel in soap suds, lay a stick across the top of the barrel, 
hang the flannel over it and cover it over with some old carpet to confine 
the smoke. When the smoke stops, take out the flannel, and dry with- 
out washing. 

ANOTHER WAY. Wet the flannel in hot soapsuds; hang it in a 
barrel, under which place a pan of live coals; sprinkle some brimstone on 
the coals, cover tight and let it remain until all the smoke is gone. 

GREASE SPOTS. Where detersive soaps cannot be obtained, the 
best remedy for taking out grease spots is to apply pulverized French 
chalk. The chalk, if not pulverized may be scraped on with a knife. Let 
it remain on the grease for several hours, then take it off and put on an- 
other supply. Repeat this till the grease is all gone. 

TO TAKE OUT INK. The trouble with ink stain remedies gen- 
erally is that, beside taking out the ink, they also take out the color of the 
article cleaned. The following remedy is free from that objection. 

To half an ounce of oxalic acid add one ounce of distilled water, when 
it is nearly dissolved, add half an ounce of citric acid. Rub the ink stain 
with a bit of muslin dipped in this solution. 

WATER PROOF GLUE. This is most useful to coat walls and 
ceilings to whitewash on. Put on a coating of glue, then wash it over 
with the following decoction. One part of powdered nutgalls, and twelve 
parts of water. Boil till about a fourth has evaported. 

TO IMPROVE THE COLOR OF CLOTHES. Nothing is more 
important to ladies than the color of washed clothes. If you dissolve a 
little pipe clay in the water in which you wash your white clothes, it will 
clean them thoroughly, with only about half the usual amount of soap and 
labor expended; besides making them look as if they were bleached. 



56 THE FAMILY FRIEND. 

HOW TO TELL GOOD FLOUR. The first method of telling if 
flour is good, is by looking at the color. Good flour has always a straw 
tint pervading the white. Bad flour has a dead white color, with a bluish 
tint, and white specks all through it. The next method is to try the adhe- 
siveness of the flour. Wet a little and knead it between the fingers; if it 
works soft and sticky, it is bad, but if it is stiff and plump, it is-' good; if 
you pinch up a little lump of flour dry, and throw it at the wall or some 
other smooth surface, it clings to it if it is good; but if it is bad, it will fall 
to the ground in dust. Flour which stands these tests is sure to be good. 

THE CARE OF PIANOES. So large a number of persons now 
nave pianoes that the proper care of these popular instruments is a mat- 
ter of much importance. So having obtained the views of an experienced 
workman on the subject, we here insert a few paragraphs that will prove 
valuable in regard to preserving pianoes. First, be careful to keep your 
piano locked, and the key in your pocket, or some other secure place, as 
nothing disorders a piano sooner than to have everybody twanging and 
thruming on it. Next, keep the temperature of the room in which the 
piano stands, as even as possible, for the reason that any great change of 
temperature will put the instrument out of tune. Tuning is exceedingly 
important. Many, after buying a piano, never think of having it tuned till 
its tone becomes actually ruined, and its notes broken and discordant. 
This is a sad mistake, as the piano becomes completely deranged in a few 
years at farthest, merely for the lack of a little outlay. A piano should be 
tuned regularly at least twice a year; first when a fire is introduced into 
the room where it is kept, and again when the fire is removed. Your pi- 
ano should never be allowed to get below concert pitch. If'it is kept be- 
low this for any length of time, it will never come up to it«again, without 
great labor, and perhaps not at all. 

A piano should also stand with the ends north and south, as for some 
reason, not yet explained by Science, that position is said to improve the 
tones of the instrument. Many have doubtless noticed a singular fact 
connected with pianoes. Sometimes the instrument takes to jingling, as 
many express it. For years this remained a mysterious secret; the jingle 
would commence the moment certain notes were struck on the piano, and 
cease as mysteriously as it began. People became superstitious, and de- 
clared that they believed the instrument was haunted. And we believe 
the true cause was found out by a hired girl, who not heing of a supersti- 
tious turn of mind, began shrewdly to search for some physical cause for 
the strange effect. After a long search she was rewarded with the desir- 
ed discovery. She noticed that when the piano jingled, a large, thin glass 
ornamental vase on the mantlepiece, which was near the piano, trembled. 
Boldly she seized it; and instantly the mystery ended with the jingle. A 
gentleman acquainted with the laws of Acoustics examined into the mat- 
ter, and found the secret to lie in the musical properties of the glass, when 
the ornament was in a certain relative position to the piano. The proof 
was, the when position of the ornament was changed, the jingling ceased 
and when it was replaced, the sound commenced again; coming apparent- 
ly, however, from the piano. 

So, whenever you notice any peculiar sound issuing seemingly from 
your piano, do not condemn it as out of tune, nor suppose it to be haunt- 
ed; but search around the room for some object that is capable of produc- 
ing a musical sound, such as glass or china ornaments, or thin metallic 
ornaments. Change their position, and the sound ceases. 



THE FAMILY FRIEND. 57 

TO PRESERVE EGGS BY LIMING. Take a quart, or a gallon 
of quick lime, according to the number of eggs you have to put up, and 
after putting it in a large jar or earthen vessel, pour over it a gallon or 
more of water. Let it stand twenty four hours. Then turn off the water, 
and put in the eggs; small end down; filling the vessel if you like. Pour 
on the water again, cover up the jar and put away for use. 

FINE FRENCH MUSTARD. Take a quarter of a pound of the 
best, fine, yellow mustard; pour over it enough vinegar and water, equal 
parts of each, to make a very thin paste; add a pinch of salt, and a bit of 
calimus root not larger than a small pea. Set it on the stove, and while 
it boils, stir in a tablespoonful of flour. Let it boil for twenty minutes, 
stirring it continually. Just before it is done stir in a small teaspoonful 
of honey. When cool, put it in bottles and cork very tight. This is the 
recipe for the real French mustard for which a very high price is paid. 

PRESERVING THE TEETH. 

Keep your teeth as long as possible, and above all never run to get a 
tooth pulled out merely because it happens to ache; for a sound tooth is 
just as liable to ache from the effects of cold, as your hand, or any other 
part of your body. You do not have your finger or foot cut off because it 
aches; neither should you part easily with a tooth, even an old and par- 
tially decayed one, as you can have it cleaned and filled. And, if you do 
have your teeth filled, have nothing used but pure gold; for the acids of 
the mouthwill destroy every thing but gold. As for the stuff called Osteo- 
plastic, it will dissolve out of the tooth in which it is placed in a very 
short time. Should your teeth ache at any time, avoid all "toothache 
drops" and "pain killers," as they are invariably made of powerful acids, 
which kill the pain by killing the tooth, even if they do no other injuries. 
Apply hot poultices of the herb called Life Everlasting mixed with vine- 
gar and indian meal. Keep them on hot, and they will break the cold in 
shorter time than anything you can put on. If the tooth ache very vio- 
lently, get a bit of raw cotton, touch it in a drop or two of chloroform, 
and put it quickly to the tooth. Let it remain a moment or two. In us- 
ing chloroform, or ether, or any of these volatile substances, you should 
be very careful; especially at night near lights, as the vapor will ignite 
instantly, and burn most horribly. But to return to our subject. 

The best way to preserve the teeth, is to observe the following rules. 
1 st: Before going to bed brush them well with lukewarm water, in 
which you have put a little salt. Then rinse your mouth thoroughly out 
with cold water. 

2 nd: When you rise in the morning, rinse your mouth thoroughly with 
cold water, and after you have eaten breakfast, brush them with strong 
salt water. 

3 rd: After dinner and supper rinse your mouth with cold water. 

4 th: If you pick your teeth after eating, use nothing for that purpose 
but a bit of soft pine wood; as metallic picks invariably break the enamel, 
and thereby destroy the teeth. 

5 th: Never scour the teeth with tooth powders, or charcoal, as they 
scub out the enamel. In Summertime the fruits and berries so generally 
used, stain the teeth, and they require now aud then a gentle dentifrice; 
but very seldom. The use of strong salt and water in cleaning the teeth, 
is a sure preventive of decayed teeth aching, beside which it will invari- 
ably make the breath deliciously sweet and pleasant. 



THE FAMILY FRIEND. 



FAMILY WINES. 

The wines sold now are so adulterated, and injurious to health, that it 
is far better for people to make their own wines. The following recipes 
can all be depended on as the best. 

ELDERBERRY WINE. Over each gallon of berries, pour one gal- 
lon of boiling water. Let it stand twelve hours; then draw it off and boil 
it with three pounds and a half of sugar. While boiling, beat in the whites 
of a few eggs to clarify it. Then skim it clear; add half an ounce of pul- 
verized ginger root, with some cloves and cinnamon to every gallon of the 
wine, ^fter it has boiled a little longer, turn it into a tub, and when it 
is cool, add a toast rubbed well with yeast. Let it ferment a day or two; 
add a few raisins, and put all into a large jug or cask, after having rinsed 
it round with some brandy. 

ANOTHER WAY. Take the largest stems from the berries, and 
put them into enough water to scald them. Measure the water when it 
is put in. After the berries are well scalded, strain them, and to each 
pint and a half of juice, allow one quart of water — making allowance for 
the water put in to scald them — and to every pint of juice add one pound 
of sugar. Put it all into the kettle again, give it a. scald; and then strain 
it into a jar. When cold, toast a slice of bread, put hop yeast on both 
sides, and lay it gently on the surface of the wine. When it is done fer- 
menting, put in a little bag some giuger, cloves cinnamon and mace, and 
hang it in the jar. After a proper length of time, remove the bag, and 
bottle your wine for use. 

ANOTHER WAY. To three quarts of berries add three quarts of 
water; mash the berries, boil one hour, then add three pounds of sugar, 
and boil a half an hour longer. Put your spices in a small bag, and boil 
in the wine during this half hour. When nearly cold, strain into jars, put 
in a teacup of hop yeast. Let it stand till done working, which will be 
about two weeks; then strain again and bottle it for use. It will keep for 
many years; in fact it becomes better with age. 

ANOTHER WAY. Scald and strain your berries; and to every 

two quarts of juice add two quarts of water: then add three pounds of 
brown sugar, and boil for one hour. Put it in a stone jar, and when cool, 
put in half a yeast cake; then toast a slice of bread, cover it with hop 
emptings, and lay it on the top. Let it work for ten or twelve days, and 
then bottle, and cork tightly. 

CURRANT WINE. Press the juice from the currants, and to ev- 
ery quart of this juice add four pounds of sugar and three quarts of water 
Filter the water through the pressed currants, as it adds much to the 
strength. Put into a keg, the size of which should be so regulated that 
the wine shall just fill it. After it has done working, bung it up tight. 
Let it remain for six months, after which it may be drawn off and bottled. 

BLACKBERRY 'WINE. Measure your berries, and bruise them. 
Then to every gallon add one quart of boiling water. Let the mixture 
stand twenty four hours, stirring it occasionally; and strain the liquor off 
into a cask. Then, to every gallon add two pounds of sugar. Cork up 
tightly, and let it stand in your cellar for one year before you open it for 
use. You will thus have a wine much better than ordinary. 



THE FAMILY FRIEND. 5& 

RHINE WINE. Take one gallon of the Rhine variety of black 

grapes; or if you cannot get them you can use the real Delaware Grapes; 
and add one gallon of water, after bruising the grapes. Let it stand for 
eight days, and then draw it off. Now add to each gallon of wine, three 
pounds of sugar, stirring it in. Let it stand ten or twelve hours; when it 
can be bottled or barreled for use. If allowed to stand for a sufficient 
length of time, this wine will prove to be equal, in every respect, and in- 
deed, three times out of four, superior to the imported wine. 

YALUABLE DYES. 

MADDER OR RED. Let the goods you wish to dye be thoroughly 
clean ; then color with peach leaves and alum in water. Next, when they 
are dry, wash them in soapsuds, aud dry again. Then take wheat bran 
and boil in water; stirring it to prevent burning; strain it, and add water 
enough to cover the goods, when put in. Soak your madder all night; 
and then put it in the bran water over the fire. Soak your goods in alum 
water, and put them in the madder solution. Keep them hot, but not boil- 
ing, for one hour; moving them constantly, to prevent them spotting. Let 
the articles remain in the kettle all night after it comes off the fire. One 
pound of madder is required for three pounds of goods; and the kettle in 
use should be copper or brass. 

YELLOW DYE. Dissolve half a pound of sugar of lead in cold 

water, and in a wooden vessel. Have a vessel ready with potash water, 
and, after dipping the goods in the sugar of lead water, dip them in the 
potash water till the color suits. 

BLUE DYE. Take an ounce and a half of prussiate of potash, and 
two ounces of copperas, each dissolved in four gallons of rain water, as 
warm as you can bear your hand in it. Put the goods into the copperas 
water, and let them stand ten minutes; then wring out. Put two table- 
spoons of the oil of vitriol into the potash water, put your goods in, let 
them remain till the desired color is produced, and then wring out with- 
out rinsing. 

GREEN DYE. One pound of fustic, and enough water to cover 

two pounds of goods. Let the article remain in the dye for two hours. 
Then wring out and add to lye a sufficient quantity of the extract of indi- 
go to make it the shade that you wish to have. Let your goods remain 
it this for about half an hour. Then wring thencroufc and drv them. 

BLUE FOR CARPET RAGS. For every five pounds of cloth, 
dissolve five ounces of copperas in sufficient water to cover the rags. 
Let it soak for half an hour, aud then put them into a mixture made thus. 
Put two ounces Qf prussiate Jofpotash into enough clear water to cover the 
rags. Let the cloth or rags stand in this for half an hour. Then throw 
the cloth or rags over a line to air : add three ounces more prussiate to 
the last water, give the rags another dip; then air again, and, meanwhile, 
add to the water two ounces of oil of vitriol. Strain, give the rags anoth- 
er dip, and, lastly, rinse them well. out. 

ANOTHER WAY. One ounce of prussiate of potash, half an ounce 
of oil of vitriol, and seven ounces of copperas. Put the rags or cloth into 
boiling hot copperas water, after which rinse in cold water. Then dis- 
solve the prussiate in three or four gallons of warm water; stir in the vit- 
riol, put in your cloth, and work well for about half an hour. This is en- 
ough for four or five pounds of cloth or rags. 



CO TIIK FAMILY FRIEND. 

TO DYE RIBBONS. Get some of the faded leaves of the dark, 

maroon colored hollyhock, single or double flowers; place a large handful 
in about a quart of water, with a piece of alum about the size of a hickory 
nut. Let it simmer down to about one half the quantity. Dip ribbons, 
silks, cashmeres, or woolens in this dye, and they will become the most 
fashionable shade of that beautiful color called Mauve. When you dye 
ribbons, you should wrap them up in a piece of white muslin, or linen, so 
as to dry gradually and evenly. The shade of the color may be lighten- 
ed in depth by the addition of more water. 

CLEANING VELVETS AND SILKS. Such delicate fabrics can- 
not be clea»ed with water. And the only article that can be used for 
this purpose is benzole, which is sold by druggists. Many who use it 
however, are not aware of the proper way of doing so; and consequently, 
while successful in taking out the stain, or the dirt, they leave a dingy, 
or rough spot, which looks almost, if not quite as bad as the dirt or grease 
spot itself. Therefore, if you wish to be satisfied with the work, observe 
carefully the following directions for its application. Take two china or 
earthen bowls, containing the benzole, of which, also, you should have a 
plentiful supply. Now take the article to be cleansed, and holding it in a 
careful manner, dip the spot in one bowl and knead and squeeze it in the 
direction of the fibre, or perhaps it will be best understood to say length- 
ways of the fabric; but be careful not to rub or wring, as it is that which 
does the damage. Wipe the spot all in one direction, lengthways of the 
stuff; and use, if you have it, a piece of the same fabric. Wash in one 
bowl, and rinse in the other. Apply a hot iron when it is nearly dry. 
Velvets should be steamed after the benzole has dried out. Let the ben- 
zble stand after you have done using it, so that all dirt may settle. 
Then it pour carefully back into a bottle, and keep for future use. 

TAKING GREASE OUT OE WOOL. Many remedies which 

take grease out of ordinary goods, will not remove it from woolen fabrics. 
The cheapest and most effectual detersive in that case, is a mixture of 
one part of liquid amonia, four parts of alcohol, and an equal quantity of 
water. It should be kept in a bottle that has a glass stopper. Apply it 
to the spots with a piece of sponge; soaking the cloth thoroughly if the 
grease has been a long time on. 

WHITENING CLOTHES WITHOUT BLEACHING. Put one 

ounce of oxalic acid into one pint of water. One cup of this is enough for 
one bucket of water. Put your clothes into this water stirring them all 
the while, and when you take them out rinse them. This mixture will 
not injure the finest fabric in the slightest degree. 

TO KEEP OUT .MOTHS. Many a valuable article of clothing, or 
furs, are destroyed by moths; notwithstanding the precautions taken to 
prevent it We have never known of a single instance, however, of injur- 
ies being done to goods where the following course was adopted. Just be- 
fore the season for wearing woolens was ended, a chest was prepared for ' 
them made very tight in the seams. On the bottom was put a layer of 
cedar shavings, among which were placed little bags of camphor. On this 
was laid a linen sheet. Each article was wrapped up in a sheet of white 
paper, and laid in the linen sheet. When all were in, the sheet was 
drawn tightly together, and caught round with needle and thread; and 
the chest was filled up with cedar shavings and camphor. 



THE FAMILY FRIEND. f>l 

LEMON BEER. Commence early in the morning. Take two large 
lemons, cut them in slices, and put them into the pot or jar in which you 
are going to make your beer. Now take a pound of white sugar ami 
put over the lemons. Add one gallon of boiling water, stand it away till 
it is cool, and then put in one quarter of a cup of yeast. Let it stand till it 
ferments. Bottle it in the evening in stone jugs ; cork it tight. This is 
an elegant and refreshing drink in summer. 

WASSER SOUP. Since finishing our Soup Department, we have 
received this recipe from a, German lady, and having tested it, find that it 
is fully entitled to the merits claimed for it. It is particularly valuable 
where you are excessively fatigued, or the stomach is weak. In all cases 
it is extremely refreshing and strengthening. This is the recipe. Take 
a couple of slices of wheat bread, and break them up into fragments. Put 
them in a bowl; then break an egg over4hem, and stir well up with a 
spoon. When the egg is well mixed with the bread, put in a lump of 
butter as large as a walnut ; make it a little salty, and add a gentle sea- 
soning of pepper. Pour over it a pint of boiling water, and eat. 

PARISIAN ENAMEL. 

From time immemorial it has been the habit of women to make them- 
selves as beautiful as possible. We are apt to make sport of this; but, if 
we look at the subject philosophically, we cannot fail to perceive that the 
desire on the part of females is a most wise provision of Providence. 

The adornment of the figure and hair, with graceful drapery, and 
trinkets, and ribbons, affords ladies unlimited opportunities for the display 
of good taste and judgment, which are generally always turned to ad- 
vantage. Not satisfied with their own abilities in beautifying themselves, 
the gentle sex has called in the aid of chemists and all other sorts of 
artists. 

Powders and rouges for the complexion are the most important per- 
haps of the adjuncts to female loveliness. Many of these compounds, 
however, are of the most deleterious nature, corroding and destroying the 
tissues of the skin, and thereby making havoc of beauty in a very short 
time, instead of improving it. 

The first thing perfumers and manufacturers of these stuffs do, is to 
puff tke article by means of advertising, always selecting some fancy 
name, which they believe will induce ladies to purchase it. And in truth, 
as a general rule they seem to be correct in this matter. As in every 
other thing relating to fashion, Paris has also taken the lead in this busi- 
ness. Many years since, a poor perfumer of Paris, named Jerard, notic- 
ing the immense demand for pastes and powders to beautify the skin, 
resolved to make the subject a study of his life, in order that he might 
become rich. All his spare time and money were devoted to the labor. 
He studied chemistry in all its intricate ramifications, and mastered every 
detail. But all his efforts failed to make the desired paste. Finally, one 
night he went to visit a brother of the name of Email, a dyer by occupa- 
tion. His object was to borrow money. While at the house, he saw Email 
cleaning his hands of a peculiar dye by washing them in a bowl of 
glycerine. The effect was wonderful ; he examined Email's hands, and 
then embracing him, exclaimed : "Brother, brother, we shall be rich !" 

The two studied the subject together, and in about six months from 
that time, Paris was wild over the discovery that Email and Jerard were 



€2 THE FAMILY FRIEND. 

transforming old women into beautiful ones, and young women into perfect 
houries, by their art. Of course, there were now circulated the most ex- 
travagant stories of their magical skill ; most especially as the brothers 
made their customers swear not to tell any one else the details of the 
operation. 

Finally, Email and Jerard became most enormously wealthy, Empress 
Eugenie herself being one of their best customers ; and becoming utterly 
worn out with their incessant labor, they were forced to employ other 
parties, and impart the secret to them. Ity that means it leaked out that 
the whole operation consisted of washing the skin thoroughly in highly 
refined glycerine, and then painting it exactly as ladies had. always been 
doing before, with lily-white and rouge. 

Of course there were immediately hosts of humbug imitators, who 
pretended to get up pastes that would accomplish the object in one opera- 
tion without any trouble ; that is, by being put on the skin once, claiming 
that it would not wash off, but would endure for years. 

The fame of Jerard and his brother has spread all over the world, and 
in this country the fortunate brothers have hundreds of imitators, who, 
however, do immense harm not only to the skin, but to health also, with 
some of their villanous compounds. And, as ladies will insist on increas- 
ing their natural charms by the aid of art, we are convinced that we do 
them a real service by pointing out the only method by which they can 
do so without detriment. So we have obtained, with much trouble, the 
Parisian method pursued by the celebrated brothers. 

Get from the druggist any quantity, that you may deem necessary for 
the purpose, of the very best and highest refined glycerine, pure, and 
without any foreign substance in it. After supper, or before bedtime, 
wash your face, and if you desire it, your neck, shoulders, arms and hands, 
in plain, hot water, as hot as you can bear it; then dr} r the surface tho- 
roughly with a linen towel, and, dipping a piece of linen in the glycerine, 
apply it to the skin, rubbing it well on. This operation can be repeated 
as often as you have the leisure or inclination to do it. In a short time — 
such are the dissolvent and detersive properties of the glycerine — all dark 
spots, sunburns, and freckles will disappear, leaving the skin of an alabaster 
tint most remarkable, and bringing out the natural pink flush of the cheeks 
in the most beautiful manner. 

And here we would advise ladies to stop, and not attempt anvJurtber 
beautifying by the application of lily-white or rouge; for, if yourlo not, 
you are almost certain to overdo it ; and get your cheeks and lips too red 
and the rest of your skin too white. The application alone of the glycerine 
makes the natural complexion brighter and clearer ; but it is natural, and 
therefore the more to be admired. If, however, you must use powders 
and rouge, use only the very best and pjirest lily-white and the real 
rouge, but very, very little of either. 

TO PRESERVE THE HAIR. While on this subject, we will in- 
sert some remarks which our friends will find valuable in regard to the 
hair: the "most lovely vegetation of the human body," as a celebrated 
French physician very truly called it. Scarcely two persons' hair are 
alike either as to shade of color, or texture, if we may use the word. Some 
hair is extremely soft, fine, and silky, requiring no grease ; while some is 
stiff, dry, brittle and wiry, and disinclined to lie smoothly on the head, 
without great quantities of pomatum being rubbed on it. Between these 
extremes we have various degrees of both kinds. In attending to the 



THE FAMILY FRIEND. 63 

hair, therefore, you must use your own judgment, and ascertain by ob- 
servation what is the best for it. As a general rule, however, by follow- 
ing the annexed directions you will improve your hair very much. 

Wash your hair at least several times a week with soap and water, 
rubbing the roots and scalp well; and be carefull to rinse it thoroughly in 
plain cold water. Then dry it with care, and, if necessary, apply a little 
pomatum made of beef's marrow, softened with a little leaf lard, and just 
sufficiently scented to take off the greasy smell. Then comb and brush 
it gently, being careful not to strain or break it, if it accidentally gets a 
little tangled. If it should become so tangled in some one spot as to refuse 
the efforts of the comb, the best plan is to cut the knot with a pair of 
scissors. 

Once a month in winter, and in summer two or three times a month, it 
will improve the hair to wash it with bay rum. In the heat of summer 
the hair generally comes out a great deal, which is nothing, however, as 
it is always replaced with new hair and is a result of the heat. When 
the hair, however, falls out at the wrong time, it shows that it is weak, 
and requires strengthening. For this purpose many quacks have invented 
all sorts of deleterious nostrums, every one of which is some preparation 
of Cantharides that is highly injurious to the hair. 

The best thing to apply is pure glycerine, in which you have put a few 
red pepper balls. The glycerine extracts a principle from the pepper 
balls, that is strengthening but not destructive to the hair; and -you know 
exactly what you are using, which is not the case with the compounds 
you buy. 

Ladies in washing the hair should tie it tightly a few inches from the 
end ; and if they do so carefully, they can wash their hair just as tho- 
roughly, and really with less tangling, than men can do. 

A TOILET WASH. Ladies can make delightful toilet washes for 
the hands and face by the following method : Take a glass stoppered 
bottle; put into it the leaves or flowers of any plant you prefer the perfume 
of, and pour over them some glycerine, Let it stand for four weeks, by 
which time all the aromatic properties of the leaves and flowers will have 
been extracted by the glycerine. When you wish to use the perfume, 
pour a little of it into a bowl of water and wash your hands and face in it. 
This is a very delicate and elegant article. 

HOW TO CRYSTALIZE FLOWERS. 

One of the most beautiful and durable ways of preserving flowers is to 
crystalize them. It may be done as follows : 

Gather the flowers before they are ripe, or rather, while they are a 
little green, and dry them in a dark room. When they are dry, dissolve 
one pound of alum in one quart of rain water. The flowers will, of course, 
have lost very much of their original color, but this you must restore by 
painting them, which must be done before you begin to crystalize them. 
Then make up the flowers into any desired shape of boquet and, holding 
and handling them carefully, dip them in the solution. Take them out 
and let them remain in the air for a minute or two, and then dip again. 
Repeat this operation until you have as much of a deposit on the flower 
you wish, and then frame them and put under a glass. 

ANOTHER WAY. Take one pound of alum, put it in a deep dish, 
after breaking it in small pieces. Then lay your flowers on the alum, 



64 THE FAMILY FRIEND. 

secure them down, and pour over them one quart of boiling water. Keep 
the flowers under the water till it is cold, when you can take them out, 
and hang them up in the air to dry. 

TO PRESERVE FLOWERS. Put a good quantity of fresh water, 
not too cold, in a dish, or vase; put into it a little clean mould or earth, 
and then add a few saffron leaves. Put your freshly cut flowers, with 
pretty long stems, into the water. Do not change the water; but, if pos- 
sible, keep the dish and all under a large bell glass, and you may preserve 
the flowers for weeks in all their natural beautv and fragrance. 

ANOTHER WAY. Choose some of the" most perfect buds of the 
flowers you wish to preserve, such, as are latest in bloom, and just before 
they are ready to open. Cut them from the bushes with a pair of scis- 
sors, leaving to each a stem at least three inches long if possible, and 
see that you do not scar or break the skin of this stem. Immediately af- 
ter you cut the flowers from the bush, seal the end of the stem with Span- 
ish wax. Lay the flowers away in a cool, dry room, where nothing can 
injure them, and when you notice the buds are a little shrunk, wrap each 
one up separately in a piece of -white paper, that is perfectly clean and 
dry, being careful not to crush any part of the bud. Then lock all the buds 
up in a dry box or drawer, so laid as to be entirely separate from each 
other. In mid-winter, or any other time that you wish to have the flow- 
ers bloom, take the buds over night, or early in the morning, cut off the 
ends of the stems on your buds. Have ready a vase of cool, but not cold, 
water, in which you have put a little nitre or salt. Keep your vase how 
in a warmish atmosphere, and the next morning, or in the evening, you 
will have the pleasure of seeing the buds expand exactly as they would 
on their native bushes, displaying their most lively colors and exhaling 
their most agreeable odors. Persons who desire to follow this as a trade 
make a great deal of money, as these natural flowers are so much stronger 
than those raised in hot houses, that they command very high prices for 
use at suppers, parties, and even just for ornamenting mantels and centre 
tables. It is also a mournful pleasure to keep flowers off graves thus, to 
bloom in the Winter when the resting places of your loved ones are hid- 
den beneath the snow. 

TEA AND COFFEE. There are no trades in which more decep- 
tion is carried on than the Tea and Coffee trades. Not only do the deal- 
ers here cheat and deceive in their goods, but, in addition, the people are 
obliged to suffer from the knavery of the natives of those countries from 
which tea and coffee are obtained. The Chinese and Japanese mix herbs 
and clays with their teas of low price, to give them the flavors of higher 
priced ones ; and the South Americans and Spaniards adulterate their cof- 
fees with wild beans, that deceive all but the most experienced judges. 

Dealers here buy up old teas that have done service at large hotels 
and boarding houses, dry them, mix them with dried herb leaves, prussian 
blue and alum; roll and toss them in a huge copper pan over the fire, and 
theu, after packing them in papers to imitate the China papers, sell them 
under all sorts of such names as would make Chinamen die with laughter 
to hear repeated. Sellers of Prepared Coffees do the same thing. 

The safest and, in reality, the most economical method is to buy and 
use no teas nor coffees except those highest in price. They are scarcely 
ever adulterated, and they will invariably go four times as far as those for 
which you pay half as much money. Beside which they are so much 
more satisfactory to use. 



THE FAMILY FRIEND. 65 



DOMESTIC MEDICAL EECIPES. 

Containing Infallible Cures For 

RHEUMATISM, DIPTHERIA, CHOLERA, YELLOW FEVER, 
COLDS AND SORE THROAT, TOOTHACHE, FELONS AND BOILS. 

In filling this department we have been very careful to take up 
no room uselessly with those learned lectures, which are generally put in 
such departments of books, and which are not of the slightest good to the 
reader. Through a tiumber of years we have been collecting from Scien- 
tific men and practical people in every walk and condition of life, facts 
and recipes that are really of the utmost value to everybody. The do- 
mestic medical part of this collection we assert, without fear of contradic- 
tion, has never yet been equalled by any similar collection for real practi- 
cal value and reliability in time of danger. Several of these recipes were 
secrets that were only allowed to be made public on the payment of a 
large sum of money. Our rule, however, is never to hesitate at paying 
amply for whatever is of undoubted value to the community at large. 

THE GREAT GERMAN CURE-ALL. Some ten years ago, the 
learned German physician, Hoerder, of Leipsig, discovered the following 
medicinal combination to possess the most wonderful curative properties. 
Until within a short time past he kept it secret, using it only in his own 
practice; but being finally convinced that it was a sacred duty to make it 
known to the world, he published it not only throughout Europe, but has 
also sent it to America, and we publish it in the Friend. Dr. Hoerder 
writes us that two ladies ,who lost the use of various parts of their bodies 
after child birth, were entirely cured in a very short time by the use of 
this remedy. Other astonishing cures he also narrated. It is made thus. 

One ounce of the oil of lavender, six ounces of pure sulphuric ether, 
two ounces of pure alcohol, and four drachms of the best laudanum. The 
proper way is to go to a good druggist, and get him to carefully make up 
the compound for you, and put it in a bottle that has a glass stopper, as 
the ingredients are very volatile and will evaporate rapidly. 

This simple and yet wonderful remedy, will afford almost instant relief 
in liver complaint, consumption, cramp, costiveness, sore eyes, burns, dis- 
locations, scalds, and in fact almost every ill of the flesh. In using it for 
sores, and burns, and also for the eyes, you must rulf immediately around 
them instead of directly upon them. For any internal pains, you must 
take a teaspoonful now and then in some sugar and water, besides rubb- 
ing externally. 

. MUSTARD POULTICE. In making mustard poultices, people gen- 
erally use far too much mustard, which is rather deliterious than benefi- 
cial. Whenever you have occasion for mustard poultices, make them as 
follows. Into about a gill of boiling water, stir a tablespoonful of the best 
yellow indian meal. Spread this on a cloth, and then over it spread a 
thin layer of mustard mixed with a little cold water. 

CURES FOR CORNS. A hard corn is distressing enough, but a 
soft one is much worse. Scrape upon it a powder, composed half of 
French chalk and half of common chalk, and tie it up in a linen rag. Put 
on fresh chalk each day till the corn comes off; which requires a week 
i 



66 THE FAMILY FRIEND. 

CORNS BETWEEN THE TOES. These corns are generally the 
most troublesome, owing to their peculiar position. Wet them several 
times every day with hartshorn, and in a short time they will entirely dis- 
appear. 

OLD CORNS. We have never known the following remedy to fail 
in removing the most obstinate corns, whether hard or soft. Take a little 
piece of common brown soap, put it on a bit of clean muslin or linen, and 
bind it on the corn. You will notice the difference in less than a day. 
Keep it on till it dries off, and then apply a fresh one, and so continue till 
the corn goes away. 

WARTS. Nitrate of silver rubbed each day upon a wart will take 
it away in a short time. A mixture of powdered lime and the white of 
an egg, will also do it; as will likewise the juice of the herb, celendine. 

CARROT OINTMENT This ointment, which has become so well 
known for its healing qualities, is made in the following manner. Take a 
large carrot; and grate it down to a pulp ; then add two tablespoonsful of 
hog's lard. Stew it till the strength is all extracted from the carrot ; then 
press it through a piece of thin muslin, while it is hot. Next put into it 
a piece of white beeswax as large as a small walnut, and stir it round con- 
tinually, until the whole of the wax is dissolved throughout the ointment. 

This ointment is particularly emcatious in cases of burns, scalds, and 
boils ; also for old and obstinate sores. 

CERTAIN CURE FOR DIPTHERIA. 

It is often truly, that desperate diseases require desperate remedies ; 
though that can hardly be asserted of the annexed one, which, however 
nauseous, at least in idea, can be as surely depended on to cure diptheria 
as that the sun rises and sets. 

We got it from an aged lady, who lived near us, and who never failed 
to cure every case of diptheria after the physician had given the patient 
over for lost. She excited the greatest wonder, and such was her stub- 
born crabbedness, that she would neither tell any one the recipe, nor sell 
it; though offered as high as fifty dollars for it. It was at last resolved 
to obtain it by stratagem, and two or three neighbors made up a plan 
among themselves, that one should feign the disease, send for her in a 
great hurry, and the others should watch her. 

The plot was entirely successful; and though the old lady had a tre- 
mendous explosion of wrath at the discovery of her cherished secret, she 
finally acknowledged it, and consented to be appeased with a handsome 
present. The remedy is extremely simple ; and doubtless some will say, 
equally dirty ; but when any one you wish to save from that terrific di- 
sease, diptheria, is given up by the doctors, and every body else, give it 
'to them and they are safe. 

Take the dry, white dung of a dog, and after powdering it finely, mix 
it up with a little wild honey, give the patient a teaspoonful every half 
hour till tlv disease is broken, which will soon take place. The best way 
is not to tell the patient what you are giving at the time. 

Of course you con try all other remedies before administering this one, 
as the case may not be a desperate one; but when all else fails, give it 
as quick: v afc possible, and the life is saved. There is another powerful 
remedy for d ptheria, though we do not advise it as its effect on the stom- 
ach is so violent, as sometimes to produce fatal strangulation. It is to dip 
the end of a'featber in ipecacuana, apply round the roots of the tongue. 



THE FAMILY FRIEND. 6T 

CURE FOR YELLOW FEYER. 

Yellow Fever is one of the most dreaded scourges of our country. Its 
ravages, which are sometimes frightful, occur generally in the Southern 
States, though sometimes it makes its appearance in more northern lati- 
tudes. We have headed our article with the word "cure" when perhaps 
preventive would be more proper. By following the course laid down in 
the next paragraph, your life will be saved though at the same time you 
must go through the various stages of the fever. When you feel the fever 
coming on, remain perfectly quiet in the house, and clear the stomach 
thoroughly by taking at least two emetics made of mustard and water. 
Then go to bed, and get some one to bind on the sole of each of your feet 
a mackerel that has just been taken out of the brine ; it must not be soak- 
ed mackerel ; which being done, send for your physician, and let him pre- 
scribe such remedies as he shall consider proper for the succeeding sym- 
toms. The fever will take its course, but if you attend faithfully to the 
precautions we have here given, you are certain to get safely over the 
malady. The gentleman from whom we obtained this most valuable of 
medical remedies, was an old sea captain, who used to sail between New 
Orleans and Havana; and he assured the writer of this article, that in the 
case of his own daughter, the mackerel came off her feet, after being on 
less than three hours, perfectly putrid ; notwithstanding their excessive 
saltness when applied. Others were immediately put on in their places, 
and accomplished the object. He said it had never failed in a single in- 
stance. He obtained it from a slave woman in the Island of Cuba, while 
there in 1839. 

CERTAIN CHOLERA CURE. 
Equally terrible to the Yellow fever is that other fearful scourge, the 
Asiatic Cholera. But still, Science and Experience have enabled us not 
only to meet, but to conquer the monster. The principle of Cholera has 
never yet been properly explained to the masses of people. At certain 
periods the various effete humors of the body have to be thrown off by 
the body itself. This period is Spring and Summer, a fact that requires 
no argumentation to prove, if we will but use our eyes and our judgment. 

The trees and flowers spring up and send out their sap, and buds, and 
blossoms; the ants come up from their earthy retreats, bearing the used- 
up stores of the Winter, and shedding their wings; the birds pull off their 
feathers; serpents throw off their skins ; and all Nature, both animal and 
vegetable, goes through this change. So does man. There is not a fruit 
nor an herb hardly of which we eat during this season that is not open- 
ing in its effect upon the pores, as well as the bowels. Animals, guided 
by Instinct, always cease to eat of such things as Nature has provided 
for this purpose, the moment they have enough; but man continues on, 
merely to gratify his taste, and thereby impeding Nature, he at once suf- 
fers. It is this that is the true cause of Cholera. Uncleanliness is not 
the cause, for we have known people to be carried off who were most 
scrupulously clean in person and habit. Dirtiness though of course, ag- 
gravates any malady. The matter that is thrown off by the bowels in chol- 
era is the very essence^of life the same as the blood of a main artery; and we 
are convinced that if it were to flow from the body as blood flows from an 
artery that is severed, life would become extinct in the same length of 
time. It will be noticed that as the blood runs from the body the latter 
becomes cold : the same is the case in Cholera. But the most noticeable 
coincidence, is the color of the face; the identical appearance that comes 



68 THE FAMILY FRIEND. 

over the face of a person bleading rapidly to death, also comes over that 
of one dying of cholera. Arguing from this, it becomes evident, that the 
first step, and in fact the only step, to be taken, in a case of cholera, is to 
stop the discharges that take place from the bowels ; and yet to avoid do- 
ing this by violent remedies. The cessation must be brought about gen- 
tly as well as rapidly, and the only way to accomplish that essential ob- 
ject is as follows. 

Take a little raw starch, such as is used in washing; mix it with a lit- 
tle cold water, being careful that it is thick. Make enough to fill one table- 
spoon if the patient is grown up, or one teaspoon if a child. If a table- 
spoonful is made, drop into it ten drops of the best laudanum ; if a tea- 
spoonful, drop in five drops of laudanum. Take another spoon and stir 
the laudanum well through the starch; give it to the patient immediately. 

Be careful to have your starch mixed thick like thick, stiff paste, so that 
when the laudanum is added, the whole will flow off the spoon like New 
Orleans molasses. If more than one dose is required make it fresh each 
time. If this simple remedy be employed in time; that is the moment the 
bowels become too loose nothing more than the one dose is needed; but 
if the pains have set in, three, and perhaps four, doses will be necessary, 
not more, however; as the worst case we ever saw, in 1832, yielded to 
four, yet collapse had nearly set in before we saw the patient. If the pain 
has begun, move very rapidly; give the dose, put the sufferer instantly to 
bed; no lying about on the sofa, or chairs, or settees, in hopes of its going 
off; the pain is sure evidence that the disease has firm hold of you. It may 
go away, but do not trust it. Wrap the patient up in all the blankets, 
and woolen things 3 r ou can find; heat is what is wanted; make two poul- 
tices of yellow indian meal, each large enough to cover the whole stom- 
ach, from above the Navel down, and as fast as one loses its strongest 
heat remove it, put it into the pot again to boil, and let the other take its 
place. Put hot irons, or bricks, or bottles of hot water, wrapped in cloths. 
to the soles of the feet, up the outside of the thighs, aud also to the loins, 
though if you have meal enough the poultices would be better yet. Rub 
the legs and stomach as hard as you can with old flannel, whenever the 
cramps are violent. Give the starch dose meanwhile every hour, or ev- 
ery half hour, as the discharges may render requisite. 

This simple remedy leaves no bad effects in the system like the fright- 
fully powerful drugs that are generally given to cholera patients; it can 
be given to the youngest and most delicate baby, the same as to the pow- 
erful man; and has the same instantaneous and beneficial effect on both. 

Indeed it is utterly impossible for any one, baby, child, or adult, to die 
of summer complaint, dysenterry, diarhoea, or cholera, where this rem- 
edy is administered as we have directed. The dose for a baby is one tea- 
spoonful, mixed as directed, aud then three drops of laudanum added; the 
same, with five drops for a child of three to ten years. 

THE GREAT FROST CURE. The following remarkable remedy 
was purchased from the discoverer, a physician of Stockholm in Sweedes 
at great expense; but its merits fully cover the outlay, as all will say who 
have occasion to use it. As its name implies, it is intended for the cure 
of frost bites and sores, though we firmly believe it will be found equally 
good for other sores. It is made as follows. 

Take twelve ounces of mutton tallow, twelve ounces of hog'slard, two 
ounces of red iron rust — peroxide of iron — two ounces of Venice turpen- 
tine, one ounce of oil of burgamot, and one ounce of bole Armenian rub- 



THE FAMILY FRIEND* 69 

bed to a paste with sweet oil. Put the tallow, lard and iron rust into an 
iron kettle, and set it on the fire. Stir with a clean iron rod continually, 
till the whole mass becomes perfectly black; then add the other ingredi- 
ents gradually, and still keep stirring till all are thoroughly mixed. Let it 
cool, and then put in jars for use. Put a little of this salvo on a linen rag 
and bind upon the sore every day, until it is healed, which generally is in 
about four days, or less. 

NEURALGIA. Where the pain is mostly in the temples and upper 
part of the face, the following will give immediate relief. Put two table- 
spoons of cologne into a small bottle with two teaspoons of fine salt, and 
shake well together. Apply it to the nostrils in the same way as you do 
a smelling bottle, and the pain stops at once. 

TO CURE CROUP. Just before going to bed, grease the breast 
thoroughly with goose grease, and lay on it a double thickness of flannel. 
If the strangling comes on suddenly, mix Scotch snuff and lard together, 
spread on a piece of brown paper, and apply instantly to the breast, rub- 
bing the throat meanwhile, with hot goose grease, or lard, or oil. Or you 
can do this. Dip a flannel in water, as hot as it can be borne, lay it on 
the breast, take salt butter, spread on a piece of brown paper, and apply 
to the breast and throat. 

Salty butter rubbed on the throat and chest just before going to bed, is 
a most excelent remedy for sore throat; two or three applications being 
enough to effect a cure. 

REMEDY FOR COLDS. This is another of the remedies to which 
we have applied the term infallible, and whoever has occasion to use it 
will agree with us in that regard. 

Take three medium sized lemons, boil for six or eight minutes, take up 
on a plate, then slice them thin with a sharp knife. Put them and their 
juice into a brown earthen pan, and put over them one pound of clean 
brown sugar — the browner the better — and se± the pan on the top of the 
stove so that the sugar may melt gradually, ^hen it is melted move the 
pan to a hotter part of the stove, and let it stew for about three hours. 
Then take it off, let it stand half an hour, and then stir into it a small ta- 
blespoonful of the oil of sweet almonds. When cold it is ready for use. 
Before this simple remedy the most stubborn cold and racking cough 
will give way in a few hours, and two makings of it drive the worst cold 
from the breast and throat; though one is generally sufficient for the pur- 
pose. A dose is a teaspoonful whenever you choose, provided you do not 
eat it up too rapidly, as it is very temptingly good. Stir it when taking it 
REMEDY FOR BRONCHITIS. Take the dried leaves of com- 
mon Mullein Plant, powder them and smoke them in a new clay pipe ; be 
careful that no tobacco has been in the pipe. Draw the smoke well into 
the throat, occasionally swallowing some. Use it three or four times daily. 
CURE FOR RHEUMATISM. Beat three fresh eggs thoroughly 
up together, add half an ounce each of oil origanum and spirits of harts- 
horn, and when these are well mixed, add half a pint of strong vinegar. 
Put all into a bottle, and shake well up every time you use it. On going 
to bed, rub the affected parts. 

ANOTHER. Take common coal oil and mix some spirits of harts 
horn with it. Put it in a bottle, and shake it well up so as to cause 
a thorough co-mingling of the hartshorn and oil. Shake it well every 
time you use it. It should be rubbed briskly on the affected parts. 



70 * THE FAMILY FRIENl). 

ANOTHER. Two pounds of bog's lard, one pound of mutton tallow, 
two otfnces beeswax. Dissolve these ingredients in a vessel on the coals, 
or over a furnace. When thoroughly melted let it stand and cool; while 
cooling, add one ounce of the essential oil of wintergreen and two ounces 
of the essential oil of sassafras. Stir well. Rub the parts affected twice 
a day; first, In the morning and second, just before retiring. If the 
weather is cold, cover the parts with flannel and keep the feet dry. 

CHILLBLAINS. These exceedingly troublesome things will be 
cured very quickly by laying on them a rag that is wet with warm water 
in which you have dissolved a large lump of saltpetre. Make the water 
as strong as possible of the saltpetre. 

SORE THROAT. Steep some red peppers in cider, and use it 
as a gargle, swallowing a little occasionally. A better remedy, however 
is to gargle the throat with brewer's yeast. 

FOR CHILDREN CHAFING. There is no greater agony to any 
infant than chafing, and though there have been all kinds of powders in- 
vented to prevent it, none have been really successful, something always 
being wrong in their composition. But the following can be invariably 
depended on to completely prevent, and also cure chafing, either in in- 
fants or adults. Get some Fuller's Earth from the druggist, powder it 
finely, and dust thickly on the chafed parts, twice a day. 

CURE FOR RINGWORM. Take old-fashioned black ink, and 
spread it on the ringworm with a hair brush. Renew the ink every day. 
It is a sure cure. 

CURE FOR TOOTHACHE. Dip a bit of raw cotton in a drop or 
two of chloroform, and thrust it into the tooth, if it be hollow. Let it re- 
main about half a minute at a time, and then remove it. 

CURE FOR EARACHE. The same remedy as the above ; only 
do not allow the cotton ta remain so long in the ear. Wet it, thrust it 
into the ear; count one, two/three, and take it out instantly. Then, after 
a quarter of a minute, repeat the operation, and so on, till you get relief. 
This simple remedy will act like a charm. If you have no chloroform, 
sulphuric ether will do instead. Keep both away from the fire and lamps. 

TO CURE BOILS. Do nothing whatever with them, except bathe 
them frequently with hot water, as hot as you can bear it. Above all, 
avoid squeezing a boil, or any gathered sore whatever. 

SORE EYES. The same remedy as the above — plain hot water, two 
or three times a day. We have seen the worst cases of sore eyes cured 
with it, after ointments, and salves, and waters had all failed. Hot water 
allays inflammation almost instantly; while cold water irritates. 

DEEP CUTS. When you cut yourself, wash the cut well with hot 
water — not cold water under any circumstances — so as to clean it tho- 
roughly, and bind it up with old clean rag, which do not open till the 
wound begins to itch. If the cut is very deep and severs an artery, send 
for a surgeon instantly, and meanwhile bind a handkerchief or cord as 
tightly as ever you can draw it; between the cut and the heart. If the 
wound is below the elbow or knee, bind the arm above the elbow ; or the 
leg above the knee. 

TO CURE FELONS. Get a piece of the rusty, or outside, end fat 
off of bacon or ham, and bind it on the felon. It will cure it within three 
days. 



THE FAMILY FRIEND. *Jl 

BURNS AND SCALDS. In case of bad burns or scalds, apply 
lime water and linseed oil in as large quantities as you can procure, and 
wrap in old linen rags. 

CURES FOR POISONS. The most reliable cure for nearly all 
poisons, is plain, sweet oil, which has been known in the rattle-snake dis- 
tricts of Pennsylvania for years as a certain remedy for the bite of that 
venemous serpent. Swallow a tablespoonful of the oil, and bathe the 
wound with it also. If you swallow strychnine or arsenic, the same dose 
of sweet oil will cure you. It will also cure the stings of venemous in- 
sects. If 3^011 get lime or any matter of a corrosive nature in the eye, lift 
the lid and put in a drop of sweet oil on a feather, and it will relieve you 
instantly. If you swallow corrosive sublimate, take the oil and also the 
white of an egg. From its great value in all cases of this kind, we are of 
the opinion that it would effect a cure in cases of hydraphoba, though we 
have never heard of it being so used. 

"We have heard of many remedies that have been said to cure Hydra- 
phoba, but we much doubt their efficacy. The most likely one is to cut out 
the bitten place instantly with a knife, tie a cord or something as tightly 
as possible round the limb, between the heart and the wound, and then 
bathe the latter well with spirits of hartshorn. 

CURE FOR HEADACHE. If the headache be accompanied with 
sick stomach, take an emetic of one teaspoonful of table salt in a little 
water. After vomiting, take ten drops of hartshorn in a tablespoonful of 
cold water, and lie down for half an hour or so. f If you have only head- 
ache, bathe the wrists and arms in cold water; the feet in strong, hot mus- 
tard water, and take the hartshorn only. Lie down, and your headache 
will soon leave you. 

TO PURIFY THE BLOOD. The following drink is most excellent 
in the spring of the year to clear the blood. One ounce of hysop, one of 
elder blossoms, two ounces of mullein, four of liquorice root, one ounce of 
sage, two ounces of sarsaparilla root, five of juniper berries, one ounce of 
sassafras root, and one of liverwort. The herbs should all be rubbed 
fine between the hands. The sarsaparilla and liquorice roots should be 
chipped and the berries bruised. Mix all well together. Then put one 
tablespoonful in a vessel and pour over it three quarts of water; put it on 
the stove and simmer down to two and a half quarts. Take it off and let 
it stand till cold. Drink several glasses during the day. It is very pleas- 
ant and the best blood purifier known. 

THE CELEBRATED GERMAN BITTERS. Take four ounces 
of ground bark of the prickly ash. See that it be fresh. Put it into a 
bottle and pour over it one pint of the best brandy. You can flavor it as 
you like, though we always think it best to have it plain. Various ma- 
nufacturers of these bitters add oil of juniper, ginger, etc., in order that 
they may be able to call their bitters original. But the recipe we give is 
the real one. Take a tea or tablespoonful in a little water, morning and 
evening. 

THE CELEBRATED GODFREY'S CORDIAL. 

For many and many a year this most valuable and simple, yet soothing 
compound has been imported from England. The recipe for it was 
purchased at heavy expense, and many druggists now manufacture it 
from our recipe. In order that even 7 " mother may know how to make it, 
however, and thus save expense, we now publish the recipe : 



72 THE FAMILY FRIEND. 

Take one pint of plain, dark, thick molasses — not any of the refined, or 
syrup molasses — one pint of water, two ounces of the best laudanum, two 
ounces of the best alcohol, two ounces of the salt of tartar, and ten drops 
of "the oil of sassafras. Shake these ingredients well together, and bottle 
for use. The total cost of all will be but a little over fifty cents, and yet 
you will have as much as you can buy at retail, from a druggist; for not 
less- than four dollars ! You can make half this quantity for about a 
quarter of a dollar, and thus, for what two small bottles would cost you, 
you will have two dollars' worth of cordial ; which is a very great saving. 

The above is the original recipe of Dr. Benjamin Godfrey, of London, 
who discovered this plain and simple remedy, which, beside being the 
only soothing cordial for infants, that can be used with safety, is also one 
of the best remedies for grown-up persons, for cholic, gripings, and loose- 
ness of the bowels. 

All the various compounds that are manufactured for the purpose of 
soothing infants, are full of morphine, a most deadly poison ; and we firmly 
believe, it is these villainous drugs that kill three fourths of the children 
who die during the first two years of their lives. But, in the Godfrey's 
Cordial, mothers have an efficacious, plain and simple remedy, which, by 
making themselves, they know is perfectly harmless. We have used it 
in our own family for many years, and would not be without it for any 
consideration. 

For infants the dose is half a teaspoonful in the morning, and the same 
at night, just before you put them to bed. Or better yet, give the dose 
just before you put them to sleep, whether it is morning, afternoon, or 
night. After the child passes two months, the dose is one teaspoonful. 
If the bowels are bad a dose can be given several times a day, with the 
best effect. A tablespoonful is the dose for an adult. 



LEATHER FLOWERS. 

One of the neatest and most handsome arts that have been introduced 
of late to the attention of the public, is that of making boquets, wreaths, 
and ovals for ornamenting picture frames out of common leather. 

THE LEAVES The first essential of any description of artificial 

flowers, is to have the leaves entirely correct both in shape and position, 
and tinting; and the next essential is to study the natural leaf thoroughly 
before you attempt to imitate it. If you wish to make a rose leaf, pluck 
a good, healthy branch from the bush, and observe how many leaves are 
on each sprig, how they point, and how they increase or diminish in size, 
nearer to, or farther from, the main stem. 

Observe the same rules in regard to the flowers and buds. Notice how 
they are grouped together, and their relative positions on the branch to 
each other. And always recollect that there are distinct features between 
even species of the same flowers; and that this close studying of each 
will be of the utmost value to you in a botanical respect. 

The articles you need in making leather flowers, are a fine, though 
blunt-pointed awl, strips of thin, stiff paste board, a small, very sharp-point- 
ed pen knife, small, sharp scissors, some little pots and plates, brushes, 
wires of various thickness, and a smooth, soft pine board to cut ol 



THE FAMILY FRIEND. T> 

The leather you can either buy of a Shoe Finder, by the whole or half 
-kin; or you can obtain the waste clippings of light, and lining leathers 
from a shoemaker. The first is by far the most preferable and satisfactory, 
as it is smooth and clean, while the clippings are crumpled and generally 
dirty. The patterns are made out of the paste board. 

Have your patterns cut out very correctly; then lay the leather flat on 
the board, place your pattern on it, and, with the awl, carefully trace the 
outline. In this manner trace out as many as you think you will need, 
and then cut them out; taking great care not to let your knife slip, or you 
will spoil the edge of the leaf. 

Now, with a sponge, wet the top of each leaf, using clean, cool water, 
though of course, you must not soak it, and then, with the awl, trace the 
veins of the leaf. And here you will notice the importance of studying 
the natural leaf, for in leather flowers the veining of the leaves is much 
more distinct than in any other kind. After the leaf is veined, give it the 
bend, or shape you desire it to have, and lay it carefully away to dry. 
Then take some gum shellac, and dissolve it in sufficient alcohol to make- 
it sticky. Add to this mixture some burnt umber, and a little Venetian 
red. The proportions of these last ingredients you must regulate accord- 
ing to the shade which you wish to make your leaf, and, therefore, we 
can give you no fixed quantities. Mix all well together, and then apply 
it to your leaves with a fine, flat-pointed camel's hair brush. Each ad- 
ditional coating that you put on will deepen the color, and you will, there- 
fore, put on as many fresh coats as you think will do. Cut your wires 
into sizes and lengths to suit, using the thickest of course for the main 
branches. The surest way to get the flowers perfect is to cut out a pat- 
tern for each separate leaf and- petal of each flower, Doubtless some will 
say this is too much trouble; but, if you wish to reach perfection,, you 
must take pains and trouble with all things. Another matter in which 
you must use your own judgment, and be guided by the means at hand, 
is the forming of your flowers; that is, giving them shapes. With some 
of the more complicated flowers, such as large, double roses, dahlias, peo- 
nies, and marigolds, you will find it difficult at first, and, therefore, it is 
most advisable to begin with the simpler flowers, such as the wild, four 
leaved rose, honeysuckle, morning glory, heart's ease, and others of plain 
form. We give some general directions for such flowers as you will most 
likely use, especially for picture frames. 

Bunches of Grapes are made by taking dried peas and stretching wet 
thin leather over them, twisting the ends, and cutting them off when dry 
Before covering the pea drill a hole through it, iuto which you may insert 
the wire twig. Roses are made of from twenty to thirty pieces, each one 
cut from its pattern, and the end of each glued to the centre of the stem, 
and to the edge of each other. When all are glued together, press the 
end of the finger down into the middle of the rose, which should be wet 
a little, and with the other fingers and hand, shape and arrange each leaf 
and petal. Twist a bit of leather on the end of the wire that is to form 
the stem, draw the latter through the centre of the rose till the bit of lea* 
ther is tight down to the inside of the rose, then wrap thin, wet leather 
round the stem below the rose so as to keep the latter in its place, and 
hide the wire. After it is dry, wash it very carefully with the shellac, 
and put aside till the rest are done. For all hollow or bell shaped flow- 
ers you should have wooden moulds made so as to shape the flower per- 
fectly without wrinkle. Flowers like lilies require a stitch or two beside 



74 THE FAMILY FRIEND. 

being glued in order to keep them securely to their shapes. Sew them 
before wetting and shaping them. Stamens of flowers are made by roll- 
ing thin wet leather once round a wire; and where several come in one 
flower, they are passed through the middle of it and the ends concealed 
in the the round bulb from which the flower springs. For acorns, which 
make a frame look very rich, it is best to use the natural acorn, as it is 
very like the leather in color, and would be extremely difficult to imitate. 
A!s the corn will fall out of the cup, however, when it dries, it is advisable 
to take it out as soon as you get it, put a little glue into the cup and then 
push the corn back tightly, and it will never come out. 

When the whole boquet, or wreath is completed, give it a coating of 
mastic varnish, and it is completed. 

Leather flowers are used mostly to ornament the frames of pictures, 
and where they are well made and properly arranged they are exceeding- 
ly beautiful. Some frames thus adorned bring as high as fifty dollars. 



WAX FLOWERS AND FRUIT. 

By many this is considered the most beautiful of arts ; and it is at least 
in many respects. The main difficulty will be found in the painting of 
the flowers and fruits after they are moulded. 

Moulding. This is the first operation, and requires some practice be- 
fore you can do it well. Melt your wax and add to it a little powdered 
chalk to give it sufficient stiffness to prevent its falling, or sinking in of its 
own weight. Then pour it into your mould and let it cool. Moulds are 
made by taking a lump of soft but well kneaded clay, rolling it out into a 
sheet half an inch thick, rubbing powdered soapstone very lightly and 
smoothly over the upper -side, and then pressing it with great delicacy, but 
firmness of touch around»the piece of fruit you wish to mould. Let it re- 
main for a few minutes, and then, with a very sharp, thin knife, cut it in 
two equal halves, being careful not to cut into the fruit ; take one half off, 
and on the outside of the other put a lump of clay, and when you have 
fitted it close on, trim it off square, take it off, put on the other half, do it 
the same way, let both dry hard, and your mould is ready. 

Then, having your wax sfficiently melted to run slowly, but not to 
burn your fiingers, pour it into the mould, or rather into each half mould, 
and as you do so work it up round the sides and press it to the shape of 
the mould. When each half is filled with the wax, or to be better under- 
stood, when each half has a layer of wax all round it one eighth, or one 
half an inch in thickness, shave off the projecting particles of wax along 
the top of the mould so as to leave the edge perfectly clean and even, iu 
order that when the two edges are joined together, they may fit perfectly. 

Now break the clay carefully from off the wax, and after holding the 
edges of the Jatter to the fire long enough to soften some, bring them . to- 
gether with the greatest care, bold them firmly and evenly pressed for 
about some four minutes. Let it become cold, and trim off the ridge of 
wax that is formed by the joining of the two halves. The fruit is now 
ready for the painting and varnishing. 

All fruits are moulded in this way ; but all flowers and leaves must be 
carved from a pattern, and require, as do leather flowers, experience, and 
delicacy of touch and manipulation. 



THE FAMILY FRIEND. 75 

The wax that is used for making leaves and flowers, must have more 
chalk put into it than that from which fruit is made, as they require to be 
much stiffer to prevent their bending down and breaking. And where 
the leaves are very large or long they should have a backing of buckram. 
The wire that is used for the stems and branches of wax flowers should 
be brass. 

Painting. This is the part of wax work that requires the most taste 
and judgment. You will need a box of the best ground colors in the dry 
powder, and several artist's leather brushes ; these last you can make for 
yourself by rolling several strips of goatskin tightly up, and then shaving 
each end down to a fine, round point. One brush will thus answer for 
two colors. Having formed your flowers, and fruits, get your colors and 
put on the lightest first; because after you have them all grouped, if any 
shade be too light, it is very easy to deepen it by adding a touch of color, 
but should it be too deep, or staring, you cannot lighten it except at the 
almost certain risk of entirely destroying the whole flower. 

In painting, as in moulding, the natural flower or fruit must furnish 
the pattern, if you desire to reach perfection ; and the more closely you 
imitate it the nearer you will come to perfection. When you begin color- 
ing the leaves, dip your brush in the green, and draw a heavy line direct- 
ly down the middle or main vein of the leaf. Then, taking a little more 
color, spread it from the line, first to the right, and then to the left edge 
of the leaf. Put on additional coatings until you obtain the shade you. 
desire. When tinting the flowers, start with the lightest color, and lay 
on from the centre toward the edges. In tinting fruit start the coloring 
from the middle of the flush, keeping the natural fruit always before you 
as a guide. Yarnish, light mastic, is applied on fruit, that is to have a 
fresh, polished look; but as it peels and cracks in time, we would not ad- 
vise its use. 

Colored wax. Many persons prefer, instead of painting those flow- 
ers whose colors are full and direct, like the primrose, or court ear-drop, 
to color the wax itself by mixiug the powdered colors with the wax, when 
melting the latter. You can buy wax that is aleady colored; but it is far 
more satisfactory to color it yourself, as manufacturers sometimes do it 
carelessly. By far the handsomest wax-work is the plain, pure white. 

A beautiful ornament for a mantel is a cross, with oak and laurel leaves 
twining round it ; while for a centre table, nothing is equal to two or 
three water lilies resting upon a plate of looking glass, the glass repre- 
senting the water. All wax-work should be covered with a bell glass. 
To make a plate of ice cream, mix some plaster of Paris with your wax, 
till it is about as thick as ordinary ice cream, have your plate ready, and 
with a large tablespoon, place the wax on the plate, by dropping, but do 
not smooth it, nor pat it down, otherwise it will not look at all natural. 

SHELL FLOWERS. 

This, more than any other of the arts requires taste in the selection Oi 
the various shades and tints of the shells. In regard to this, therefore, no 
book can give you direct instruction; but in choosing shells select those 
that are most even in color. The perfection of this art is in the choice of 
shells, and you will sometimes not be able to get some particular flower 
out of a quart of shells, though of course they will do admirably for some 



THE FAMILY FRIEND. 76 

other kind of flowers : so for those made of shells you must use wire, iron 
or brass, whichever you may please. Brass is more pliable thau iron, 
and not so liable to break. Each flower and leaf is made upon a base or 
foundation of white kid leather or. buckram. In the centre of this founda- 
tion piece fix two thin wires that are twisted together throughout their 
whole length, except about half an inch of the extremities. Part the wires 
at the ends, so that they resemble the prongs of a table fork; thrust these 
up through two small holes that you must punch through the centre of 
the foundation, about an eighth or a sixteenth of an inch apart. Now 
cross the two ends, bend them down, pushing each through the opposite 
hole, and twist them round the stem immediately below the foundation. 
In this way you have a firm foundation for your flower ; an essential re- 
quisite in shell work. 

If, now, you wish to make a rose or a dahlia, take a small, rather thick 
spiral shell of the deepest color of the flower, and fasten it in the middle 
of the foundation. 

Previous to this, however, it is best to dampen the foundation piece, 
and bend it very slightly upwards. Then spread over it a thick coating 
of mucilage, made of* one half gum tragicanth and one half clean, fine 
glue. On this sprinkle some fine cotton dust, not enough to cover it, but 
merely sufficient to catch on the shells and hold them more securely in 
their places. 

After fixing the centre shell in its position, begin to fill in the rows 
with the other shells, selecting those of course which approach nearest in 
shape to the leaf of the rose, or dahlia. '. The shell is pushed down into 
the mucilage with the thick end, or head, foremost, and the thicker you 
wish your flower to be, the nearer must each shell come to a perpendicular 
position, and the thinner the flower is to be, the flatter must each shell 
be set. The inclination of all the shells must be regular, especially in 
making dahlias. 

One of the surest ways to become proficient in shell flower work, is to 
take a natural flower often, and slowly pull it apart, leaf by leaf and petal 
by petal, and as you take off each one search for a shell that comes nearest 
to it in shape and shade. Lay each natural leaf and each shell together 
in regular order, and when you have done, make a foundation as described 
above, and make up a flower of the shells you have selected. In the way, 
if you persevere, you will very soon become exceedingly proficient in 
the art. 

Fine flint-glass beads strung on wires, to imitate bunches of grapes, 
berries, and currants, form a very brilliant addition to a boquet of shell 
flowers, giving it life. 

Sometimes it becomes necessary to fasten small shells on larger ones, 
in which case a cement is used, made of equal parts of white of egg, 
pulverized egg shells and isinglass. Some persons prefer to drill small holes 
in each shell and fasten them with wire brads. But, beside being clumsy 
and tedious, this is really not so reliable as the cement, the shells often 
working round on the wire and hanging loose. 

Do not make shell flower boquets too large, as they become thereby 
unhandy to move and liable to be broken and spoiled. 

Ladies can ornament work boxes in the most beautiful manner with 
fancy shells, and this really would be the most profitable way in which to 
practice the art, if you desire to make money, as such boxes constantly 
meet with ready sales at highly renumerative prices. 



THE FAMILY FRIEND. 11 



HAIR FLOWERS. 

Among the most refined and fashionable circles, it has for some time 
past been prevalent to get friends to furnish locks of their hair, for the 
purpose of forming what are called Album Hair Boquets. Some of these 
are most superbly beautiful, not only in form, but also in the artistic com- 
bination of their various shades. And certainly there can be nothing 
more gratifying than such tasteful mementoes of those you love. For in- 
stance, what can equal the ever-present though voiceless reminder of a 
bunch of forget-me-nots made from the ringlets of a sweet, darling child, 
that has been taken from your bosom by Death. -To very many this art 
must appear the most beautiful of all. 

The first thing to be done is to rid the hair of its grease, which is done 
by boiling it in water in which you have put a little soda or lime — not too 
much of either. Tie a thread rouud one end of the lock, so as to hold the 
hair together. After it has boiled for about twenty minutes take it out, 
and spread it well apart so as to dry rapidly ; when it will be ready for 
making up. For this purpose regular hair workers have wooden moulds 
that are turned and carved purposely; but as amateurs cannot always get 
these, it is best to make your own moulds of clay, tin, or wood, if you can 
carve the latter correctly, and finish its surface smoothly. 

Suppose you wish to make a convulvus, or morning glory; take four 
or five locks of hair of the same color, or at least not more than a shade 
or two different, fasten them together at the top, or small end of the 
mould; which you have previously made ready. There must be a lock 
for each surface or division of the flower. Now take a fine comb, and with 
it and your fingers, bring the hair of each lock down evenly and smoothly 
to the edge of the mould, and when you have done so, touch the extrem- 
ities with dissolved gum Arabic, using no more than what is enough for 
the purpose. 

When all the divisions are done trim off the ragged ends round the bot~ 
torn of the mould, which should then be drawn gently out of the flower. 
If it sticks, wet the gum a little with water, and it will come out easily. 
Then insert the extremity of the wire that is to form the stem, into the 
top of the flower, wind strands of hair round it to form the bulb its nat- 
ural size, gum it it well, let it dry, and trim off carefully all straggling 
hairs, and the flower is complete. 

All other flowers are made by doubling each lock of hair that goes to a 
petal or leaf, pressing it down flat with a hot iron, and gumming in the 
two ends to the foundation. If you wish to make a rose, bend the lock 
that is to form each petal, over a tin pattern that is cut to the shape of 
the petal, and gum it in its place on the foundation piece. Do not attempt 
however, to make a complicated flower like the rose until you have thor- 
oughly mastered the simpler ones. 

A very handsome ornament to frame in a glass is a wreath of leaves 
of various shapes with the initials of the person or persons you desire to 
remember, made out of hair, and placed directly in the centre. To make 
the leaves of a wreath like this, proceed as follows. Cut out of thin pa- 
per of the same color as the hair, the shape of the leaves you wish, includ- 
ing the stem. Then over one side of each spread a coating of gum, then 
lay the hair along it lengthways, and press it gently into its place. 



IS THE FAMILY FRIEND. 

When it is dry trim off the hair closely round the edges of the paper, 
and you have a most perfect and beautiful specimen of a hair leaf. In so- 
curing these leaves on the bristol board used for a foundation, be careful 
to arrange them so as to hide the paper on which the hair is gummed. 
Also, do not put on too much gum, so that none shall come up between 
the hairs and dry outside. A very thin coating of gum is amply sufficient 
to secure the hair in its place. 

A withered leaf is made by crimping the hair with a hot iron wire in 
those spots where you wish it to look dead. 



ORNAMENTING YASES. 

• 

Ornamental vases are much in demand at the present time, and, for 
many of the more elaborate ones, high prices are paid. The art of orna- 
menting them, however, is exceedingly easy and simple, and can be com- 
pletely mastered in a few days by any youug lady of ordinary intelligence 

When you purchase your vases, examine them with the greatest care, 
so as to be certain that they are free from all uneveness, blisters, blem- 
ishes, or specks; as the least of these will spoil the appearance of your 
vase, no matter how you may attempt to hide them. 

Next select such printed flowers, birds, or animals, as you desire to put 
on the vase, and cut them out with a very sharp knife. Take the great- 
est pains to cut them out evenly, so that the edge shall be perfectly clean 
and free from any nicks, or ragged scraps of white paper. After thus pre- 
paring your prints, arrange them upon a large board or table in such po- 
sitions and groups as you would prefer to have on your vase, taking care 
of course, that the space in which you place them on the board or table, 
is the same in size or extent as as the superficial surface of the vase that 
is to be covered. When the arrangement is coompleted, take your vase, 
and divide its surface into four quarters in the following manner. Dip a 
thin cord or thread in softened or melted soap, lay it straight along on 
the table, stand the vase on it, as near the middle as possible, and, taking 
the ends of the cord, bring them together directly over the middle of the 
top of the vase. Holding them firmly in this position with one hand, 
pass the other hand along the cord, so as to press it against the glass, 
and leave a mark throughout its whole length. Let the vase then stand 
till the soap mark is dry, and then in the same manner as before make a 
like mark round the vase in the middle, so as to cross the other at right 
angles. The space in which your pieces are laid, should also be divided 
into four equal parts, the same as the vase. 

Then take the first of your pieces, and laying it on the outside of the 
vase, in the same relative position that it occupies in the space on the ta- 
ble, and, with a pencil made of hard soap trimmed down to a point, trace 
the outline of it on the glass, as near as you can to the edge of the paper 
without touching it, however. Do the same with each piece, replacing 
them correctly ou the table as fast as you do them. When you get this 
part completed, wipe the inside of the vase perfectly dry and clear of all 
dust or down. Then take the first piece, and spread over its face a coat- 
ing of strong gum water, which must be so thoroughly clear as to leave 
Dot the slightest lump or speck on the surface of the picture. Wipe your 
hands very dry, take the piece and place it on the inside surface of the 
vase, directly behind the soap outline of the same piece on the outside. 



THE FAMILY FRIEND. 79 

Smooth it down without the slightest wrinkle by pressing it closely to 
the glass in every part of its surface. For this purpose use a silk handker- 
chief, provided you can insert your hand in the mouth of the vase. It it 
is too narrow for that, make a cushion, which must be fastened to a stick 
of sufficient length, and pat down each piece with it. A stout iron wire 
is preferable to a stick, as it can be bent to suit the form of the vase. 

After the various peices are all properly gummed in their places inside 
the vase, take as much plaster of Paris as you judge will cover the in- 
side of the vase to at least a quarter of an inch in depth. Mix the plaster 
with sufficient cold, clean water to make it like batter, pour it into the 
vase, and keep turning the latter rapidly but evenly, so as to cause the 
plaster to deposite itself in an even layer over every portion of the in- 
side of the vase. This finishes the operation. 

Plain plaster makes a purely white color; so if you desire any other 
color, mix tho shade you wish in the plaster when making it ready. 



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